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
Peel potatoes, rinse under water then drain. Cut into 2cm pieces.
Heat oil in a stockpot over a medium heat. Add onions and ginger. Cook, stirring occasionally, until soft. Stir in potatoes.
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.
Blend soup, in batches, in a blender until smooth. (Makes 10 cups.) Return to same pot. Stir over a low heat until hot.
Serve soup with a generous dollop of yoghurt. Season with cracked pepper. Garnish with coriander sprigs. Serve with pappadums.