Joel Legendre’s Tapioca Soup with Fall Vegetables

Ingredients

• 3 cups (750 ml) vegetable broth
• 1 sprig rosemary
• 4 leaves sage
• 1 orange, juice and grated zest
• 1 small rutabaga, cut into julienne
• 3 carrots, sliced
• 1 sweet potato, peeled, cut in half lengthwise, and sliced
• 10 radishes, quartered
• 2 cups (500 ml) soymilk
• 1 teaspoon (5 ml) curry powder
• 1 teaspoon (5 ml) ground ginger
• 1/2 teaspoon (2.5 ml) ground turmeric
• 1/4 cup (60 ml) large tapioca pearls
• 1/2 red onion, finely chopped
• 1 tablespoon (15 ml) coarsely chopped flat-leaf parsley