- Heat the vegetable broth with the rosemary, sage, and orange juice. Bring to a boil and add the rutabaga, carrots, sweet potatoes, and radishes. Cook for about 15 minutes. Set aside.
- In another saucepan, heat the soymilk with the curry, ginger, and turmeric. Simmer, sprinkle in the tapioca, and cook gently for 20 minutes or until the tapioca becomes translucent.
- Heat the broth with the vegetables, remove the rosemary and sage, and at the last minute, add the tapioca mixture, orange zest, onion, and parsley.
This recipe comes from Joel Legendre’s book "Biographie gourmande".