The LA weather is SO WEIRD. Three days in the low 60s are often followed by three days in the upper 80s, so I have to cram in as much autumnal cooking as I can on those cool nights.
Last night I had such a craving for soup. I had carrots, a beautiful kabocha squash, and a can of coconut milk, and I decided to make this deliciously creamy vegan roasted carrot and kabocha squash soup. The ginger, lemongrass, and coconut milk in the broth give it an added complexity and make it taste vaguely Thai. Which is always a good thing!
