Autumn gold carrot-yam soup

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• 5 cups vegetable stock or water
• 1 1/2 lbs. carrots, crumbled and cut into 1/2-inch slices
• 1 1/2 lbs. yams or sweet potatoes, peeled, halved, and cut into 1/2 inch slices
• 1 medium onion, peeled and coarsely chopped
• 2 large apples, peeled, cored, and coarsely chopped
• 1/3 cup old-fashioned oatmeal (rolled oats)
• 1 tbs. mild curry powder
  sea salt or tamari soy sauce to taste
• 1/4 cup tightly packed minced fresh coriander or parsley as garnish
  
  Combine all ingredients except garnish in a pot. Bring to a boil. Reduce heat and simmer, covered, until vegetables are quite soft, about 25 minutes.
  
  For smoother texture, puree soup in two batches in a blender or food processor.
  
  Add salt to taste. Return to pot to rewarm and serve hot with a garnish of fresh coriander.
  
  Total cooking time: 1/2 hour. Serves 6

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