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Heat olive oil to medium in a large skillet.
Add onions, carrots and celery to the pan. Reduce heat to low and cook for about 10 minutes or until veggies soften while occasionally stirring.
Add the garlic, ginger, chilis, bay leaf, cumin, salt, and pepper stirring to coat the vegetables. Saute about 2 minutes.
Stir in the tomatoes and cook for another 2 minutes. Add the peanut butter and cilantro then cook for 2 minutes. Remove the bay leaf and discard.
Add all ingredients plus cilantro into blender and puree until smooth.