Ingredients :

2 onions, cut into quarter
3 cloves garlic, peeled, mashed (adjust the amount to your preference)
350 gr carrot, washed, cut into 5-6 pieces (no need to peel), cut the tips
250 gr ground beef, browned (can be substituted with chicken)
400 cc water
250 gr plain yogurt
50 gr sweet corn
2 tbsp tomato paste
1 tsp dry thyme
1 tsp curry powder
2 tsp bullion or salt
1/2 tsp sugar
1 tsp ground pepper
1 tbsp celery, minced
1 tbsp low fat butter
500 gr spaghetti
 

Directions:

Cook the spaghetti according to the instruction on the package, put aside.

Melt the butter in a pot, stir in garlic and onions, cook until fragrant.

Add in carrots and water, bring to boil, then cook until the carrots are soft.

Put all the vegetables in blender, process until become porridge like.

Return the carrot sauce to the pot, add in all other ingredients.

Correct the taste if needed, cook on low heat until thick.

Serve warm with the spaghetti.
 

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