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