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Creamy Curried Potato Soup

This winter warmer will be a new family favourite! - by Mel Burge
  • 10 Aug 2019
Creamy Curried Potato Soup
Prep: 10 Minutes - Cook: 40 Minutes - Easy - Serves 6-8
Proudly supported by

TIP! Tikka masala simmer sauce can be replaced with any flavour sauce. Soup can be made up to three days ahead. Keep, covered, in the fridge. Or freeze for up to two months. Replace chicken stock with vegetable stock for a vegetarian soup. 

Ingredients

1.5kg brushed potatoes

2 tablespoons olive oil

2 medium onions, finely chopped

2 teaspoons fresh ginger paste

375g pouch tikka masala simmer sauce

1 litre (4 cups) chicken stock

½ cup Greek yoghurt

Fresh coriander sprigs, to garnish

Cooked pappadums, to serve

Method

  1. Peel potatoes, rinse under water then drain. Cut into 2cm pieces. 

  2. Heat oil in a stockpot over a medium heat. Add onions and ginger. Cook, stirring occasionally, until soft. Stir in potatoes. 

  3. Add simmer sauce, stock and ½ cup water. Season with salt and pepper. Stir to combine. Bring to boil. Cover with lid. Gently boil, stirring occasionally, for about 40 minutes, or until potatoes are tender. Remove from heat. Cool slightly. 

  4. Blend soup, in batches, in a blender until smooth. (Makes 10 cups.) Return to same pot. Stir over a low heat until hot. 

  5. Serve soup with a generous dollop of yoghurt. Season with cracked pepper. Garnish with coriander sprigs. Serve with pappadums. 

  • Dinner Tonight
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Mel Burge
Mel Burge
Mel Burge is a contributor to New Idea Food. She has a passion for all things food but specialises in baking and cake decorating. Mel loves to travel the world, eat delicious food and drink cocktails with her friends.

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