Prep all ingredients: finely chop 2 tablespoons fresh lemongrass, chop 1/2 medium onion, grate 1 teaspoon fresh ginger, mince 3–4 cloves garlic, peel and spiralize 1 medium sweet potato (medium setting), 1 medium zucchini (medium setting), and 1 small celery root/ celeriac (medium setting). Open the 13.5-ounce can of full-fat coconut milk and measure 3.5 cups vegetable broth or water. Squeeze the juice from 1/2 lime; keep lime wedges for serving.

Heat 1 tablespoon olive oil in a large pot over medium-high heat.

Add the chopped lemongrass, chopped onion, and grated ginger to the pot. Sauté for 5 minutes, stirring occasionally, until the onion is softened.

Add the minced garlic and cook 30 seconds, until fragrant.

Stir in 3.5 cups vegetable broth (or water), 3 heaping tablespoons Thai red curry paste, and the juice of 1/2 lime. Stir until the curry paste is dissolved into the liquid and bring the mixture to a gentle simmer over medium heat.

Add the spiralized sweet potato, zucchini, and celery root to the pot. Cover with the lid slightly ajar and cook for 5 minutes, until the spiralized vegetables are tender but not mushy.

Stir in the entire 13.5-ounce can of full-fat coconut milk. Cook for an additional 5 minutes over medium heat to heat through and meld flavors.

Taste and season with salt and pepper to your preference. Stir in a handful of fresh basil (torn) and chopped fresh cilantro, if using.

Serve hot with lime wedges on the side.