Spinach-Avocado Soup/Puree/or Dip (Roopa)

Ingredients:
    2 bags spinach leaves
    2-3 medium tomatoes - cut in half or quarter's
    1 - 2 avocados (depending on how thick or creamy  you want the results)
    3-4 cloves garlic
    1 onion - sliced in rainbow shapes, as thin as possible
    1 -2" piece ginger, shredded
    2 teaspoons cumin seeds, roasted
    2 teaspoons grounded roasted cumin seeds
    Walden Farm's Alfredo Sauce

Clean and wash spinach thoroughly.
Put spinach to boil in large pot, add a little more water than you think it will need.
Add the cut tomatoes to the pot.
Mince one clove of garlic and add it to the boiling water.
Cover and cook on medium flame - don't rush it.   Cook about 30 minutes.

Spray a large pan with some PAM. 
In the meantime, roast the cumin seeds in a little pan until you smell the fragrance.
Brown the onions with the remaining clove of garlic, the ginger, the ground cumin, and the roasted cumin seeds. 

By now the spinach and tomatoes should have cooked.
Pour the spinach and tomatoes into the pan with the onion mixture.  Let it cook together and feel the fragrance.  Once the flavors blend, let the veggies cool off a bit.  You can add salt after or before it has cooled off.  

Then put all of it in the blender--don't waste any of the broth.  Blend it as thick or as fine as you wish.  Taste it while it is still in the blender.  Now is a good time to add a little Walden Farms Alfredo sauce for creaminess and thickness.  Adjust the seasonings to taste.  If you want it thicker to use at a dip, blend in some avocado.  What Roopa does is make a thick puree with one avocado and then bite-size pieces of the avocado.  Gives it a wholesome feeling.  You can add more Walden Farms Alfredo Sauce to make it creamier.  

If you love tomatoes, edit out the spinach and follow the same recipe.