Steps:
- Stir crème fraîche with zest, then cover and refrigerate. Seed and dice tomato; set aside to use as garnish. Peel potato and cut into chunks. Melt butter in a large pot over medium heat. Add onion and garlic. Cook 4 to 5 minutes or until softened. Add potatoes, stock, cumin, chilies and ginger. Bring to a boil, stirring frequently. Reduce heat and simmer 15 minutes, covered, or until potatoes are soft. Puree soup in batches in blender or food processor; return to pot. Using a whisk, stir peanut butter into soup. Heat until hot. Squeeze juice of lime into soup. Taste and add salt as needed. Stir in coriander. Ladle into warmed bowls and add a dollop of crème fraîche. Top with a few diced tomatoes.
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