Mulligatawny Sauce

Abby and I just spent a nice long vacation at my in-laws' house, being spoiled with excellent cooking. We got home last night, and I actually had to make dinner! I took some inspiration from mulligatawny soup for this one - it was yummy over noodles, and I'll serve the leftovers over rice and raisins for Abby's dinner tonight.

Mulligatawny Sauce

Prep time: 20-25 minutes
Makes about 1 1/2 cups sauce

1 cup chicken (or vegetable) stock
1/2 cup water
1 clove garlic, minced
1/4 cup chopped onion
1/2 lb carrots, chopped
1 cup chopped apple
1/8 - 1/4 tsp curry powder (depending on how much spice your child likes)
cumin, coriander, salt
1/2 cup marinara sauce
lemon juice

In a small pot, combine stock, water, garlic, onion, carrots, and apple. Bring to a boil. Add curry powder and generous pinches of cumin, coriander, and salt. Lower heat and let simmer until carrots are very tender (add more water if necessary). Stir in marinara sauce and a splash of lemon juice; remove from heat.

Carefully pour pot contents into a blender (in batches, if necessary) and puree until smooth. Add water to reach desired consistency.