Serves: 3 to 4
1 tablespoon olive oil
2 medium red onions, chopped
4 cloves garlic, finely chopped
2 red chilies, deseeded and finely chopped
1/4 teaspoon cumin powder
1 large sweet potato, peeled and chopped
2 medium carrots, peeled and chopped
2 1/2 cups low-sodium chicken or vegetable stock
Salt to taste
1 cup frozen chopped spinach, thawed
Juice of 1/2 lemon
1/4 cup 2% plain Greek yogurt
1. Heat olive oil over medium heat in a large pot or saucepan. Add onions and saute for 5 to 6 minutes. Add garlic, chilies, and cumin powder and stir for 1 minute. Toss sweet potato and carrots into pot and saute for 3 to 4 minutes. Add stock and salt, bring to a simmer, cover, and cook for 20 minutes or until sweet potatoes have completely softened.
2. Let mixture cool slightly, then, using an immersion blender, blend until no chunks remain. (Or blend in two batches in a blender for about 2 to 3 minutes.) Return sauce to the pot and add spinach, cooking for 3 to 4 minutes, until heated through.
3. Remove from heat and add lemon juice, stirring well. Season with additional salt, if desired.
4. Serve over freshly cooked pasta and top with a spoonful of yogurt for added creaminess.