In a large pot over medium heat, add the coconut oil, the carrot, sweet potato and the remaining ¼ of butternut squash.
Saute for a few minutes or until the vegetables are golden brown.
Add the curry sauce followed by the bruised lemongrass stalk (if using) and 1 cup / 250 ml of water and bring to a boil.
Once boiling, decrease the heat to low-medium and simmer for 10 minutes.
After that time, add the cauliflower, cabbage and smoked tofu and simmer for 5 minutes longer.
If the sauce seems too thick, add a bit more water to thin it out to the consistency you like (I like mine to resemble a smooth blended soup).
Season with extra salt and serve with the chopped peanuts, scallions, coriander and a good squeeze of lime juice.