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Ingredients

• 4 cups vegetable stock
• 3 kaffir lime leaves
• 1 tbsp. vegetable oil
• 1/3 onion, diced
• 2 cloves garlic, minced
• 1 tbsp. minced gingerroot
• 1 stalk lemongrass
• 1/2 tsp. Thai red curry paste
• 1/2 tbsp. ground coriander
• 2 1/4 cups carrots, roughly chopped
• 1 cup coconut milk (I use 'lite')
• fresh ground pepper
• Garnish with fresh cilantro

Description

Although The Recipe Calls For Carrot, I Discovered With Much Chagrin That I Had Only One Lonely Carrot In The Crisper, And So I Substituted Some Chopped Rutabaga And Butternut Squash That I Had Up In The Freezer , (in Addition To The Lonely Carrot). This

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