Add celery, radishes and zucchini to a medium sized saucepan and begin to sautee over medium-high heat. Add veggie broth, 1 tbsp. at a time, to deglaze the veggies. Sautee for 5 minutes until veggies are tender.
Add the reamining broth and coconut milk and continue to simmer over medium-high heat, stirring occasionally for 10 minutes.
Add dried sage, paprika and fresh thyme and continue to simmer for 5 minutes.
Remove saucepan from the heat and let cool for 5 minutes.
Pour the soup into a blender and pulse until desired consistency is reached. Add more vegetable stock to thin soup out if needed.
Divide the soup among two soup bowls and garnish wih the fresh sage. Add a dollop of horseradish if desired.