In a stock pot over medium heat, melt the butter and saute the jalapenos, onion, carrots, garlic, cilantro and spices until soft. Add the flour, mix well and cook for 2 to 3 minutes. Add one cup of the seafood stock and stir well. Puree the mixture in a food processor.
In the stockpot bring the remaining stock to a boil and add the pureed vegetables by spoonfuls until well blended. Add the heavy cream and bring to a slow boil. Reduce the heat and stir in the cheese. When the cheese is fully blended add the lime juice and tequila.