In a large pot, warm the oil over medium heat. Add the onion, sprinkle with salt and cook for 3 minutes, until translucent. Next add the garlic, ginger and carrot. Continue to cook for 5 more minutes.Add the curry paste, coconut milk and water/broth then bring to a boil. Stir in the potato, broccoli and cauliflower. Reduce to a simmer then cover and cook for about 7 minutes, just until vegetables are tender. Be sure to keep a close eye as the vegetables can become mushy if cooked too long.Stir in the tamari, coconut sugar, and lime juice (or rice wine vinegar). Serve over warm rice with fresh basil and enjoy!