1. Add oil to a large pot, followed by the diced onion and cook until softened
  2. Add the peppers, carrots and garlic to the pan and continue to cook for another 10 mins
  3. Stir in the chillies and spices and cook off to a minute.
  4. Add the kumara, tinned toms and stock and bring pan to the boil. Bring down to a simmer and cook for 30 minutes until the vegetables and nice and soft
  5. Stir in the lentil and PB and cook for a final 10 minutes
  6. Remove a scoop of soup from the pan and blitz the remainder until smooth.
  7. Stir back in the separated soup, for a little texture (optional) and add the coconut milk.
  8. Mix well and bring back up to the heat. Season to taste