To embark on a journey of using up half-opened cans of food in the fridge….

Ingredients:

1 tablespoon olive oil

1/2 white onion, chopped

3 cloves garlic, chopped

1/2 to 1 cup carrots, cut into rounds

2 cups water

1/2 can diced tomatoes

1 can chickpeas

1/2 cup canned pumpkin

1/2 cup coconut milk

Salt and Pepper

Ginger, Coriander, Turmeric, Cayenne, Curry Powder, Cumin (all to taste!)

Lime zest

Instructions:

Step 1: In a dutch oven pot, heat olive oil. On medium heat, add onions and fry. Lower heat and continue to caramelize onions for a few minutes. Add garlic and cook for about 2 minutes. Add carrots next, stir over heat for 2 minutes.

Step 2. Add diced tomatoes and stir for 1 minute over medium-low heat. Add two cups of water and let simmer for at least 15 minutes, or until carrots are soft. If you get bored while this is happening, add some spices to taste and simmer them along with the other ingredients.

Step 3. Add chickpeas and canned pumpkin. Remove from heat. OPTIONAL: with an immersion blender, blend until desired smoothness. This soup is more curry-like if left chunky, but I love blending my soups because they make an exciting, uniform color.

Step 4. Stir in coconut milk. Season soup again with spices, adjusting as necessary.

Step 5. Top bowls of soup with additional coconut milk, lime zest, and if you’d like, coconut chips toasted with chili, lime, and sea salt at 350 degrees Fahrenheit for 3-7 minutes.

This recipe serves about 4 people, but can easily be doubled to use entire cans of veggies and make leftovers.