Place a large saucepan over high heat and add the oil

Peel and crush the garlic cloves and finely dice the onion then add to the pan

Cut the flesh or the jalapeno into small chunks removing seeds and add to the pan stirring gently to avoid burning

Add all of the spice powders and stir for 1 minute to release the flavors

Reduce to a low-medium heat

Stir in the peanut butter - it should melt down slowly

Roughly cube the tomatoes and potatoes then add them to the soup

Place the bay leaf and thyme on top and pour over the stock

Cover and cook gently for 35 minutes on a low simmer, stirring occasionally to prevent sticking

Serve with some finely chopped cilantro and a wedge of lime