Carrot, Kumara and Coriander Soup

Carrots are ridiculously cheap as well as nutritious, and have become a staple of mine of late.  I ate a lot of grated carrot salads in summer and am now experimenting with stews and soups.  This particular soup started off as a basic roast carrot and coriander soup, but I wasn't happy with the watery consistency so added kumara (sweet potato) for some substance.  If you like heat, a little chopped up chili wouldn't go amiss... You'll notice that I haven't added any quantities.  You can make it up as you go along, making as much or as little as you need.  The important part is to have a good vegetable to stock ratio so that the soup doesn't end up too watery.  I would guestimate 1 part cooked vegetables to 1.5 parts stock.


Ingredients
Carrots
Kumara (sweet potato)
Vegetable stock
Coriander
Orange
Salt and Pepper

• Peel a large quantity of carrots and kumara and chop into large chunks.  Put in a roasting dish (on baking paper so it doesn't stick) and sprinkle with salt.  Roast until cooked.
• In a large pot simmer vegetable stock with a good handful of chopped up coriander.
• Add the roasted vegetables to the stock pot and add the juice of an orange and a liberal grinding of black pepper. 
• Use a hand stick blender to puree the vegetables.  Add more salt and pepper to taste.