Peel, trim and coarsely chop the carrots.

Peel and coarsely chop the ginger.

Trim and coarsely chop the celery.

Peel and cut the sweet potato to 3 cm cubes.

Destalk the thyme and coriander.

Zest and juice the orange and reserve both separately.

Fit the Thermoresist blender to the machine.

Add Ingredients 1 (oil) into the saucepan.

Heat over a medium heat.

Add Ingredients 2 (carrot, ginger, celery) into the saucepan.

Cook for 10 minutes or until softened.

Add Ingredients 3 (potato, thyme, zest, milk, stock) into the saucepan.

Simmer for 20 minutes.

Add Ingredients 4 (coriander, seasoning) into the saucepan.

Add the orange juice into the saucepan.

Stir through.

Add the contents of the saucepan into the blender.

Blend until smooth.

Serve.