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.
Add the contents of the saucepan into the blender.
Blend until smooth.