Roasted Radish and Dill Soup with Crispy Leeks

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May 31, May

Some say soup is only acceptable during colder months- I strongly disagree. If you're an all-year soup lover, you must try this fresh spring-inspired soup!

It features a special ingredient: roasted radishes!

If you haven't tried roasting radishes yet, you MUST! Roasted radishes are nothing like raw radishes (spicy, crispy, pungent). Roasting them turns them into a sweet, mellow, potato-like jewel.

They make a delicious side as they are, but blending them yields the most creamy and silky soup. You will love it!

Overview: How to Make Roasted Radish + Dill Soup with Crispy Leeks

  1. Prepare and roast the radishes.
  2. Prepare and crisp the leeks. Set aside for topping.
  3. In a large pot, saute the leeks and garlic.
  4. Deglaze the pan and add in vegetable broth.
  5. Pour into a high speed blender, add the roasted radishes and dill, and blend on high until creamy and smooth.
  6. Pour back into the pot and stir in the coconut milk and lemon juice. Heat until warmed through.
  7. Ladle into soup bowls, top with crispy leeks and enjoy!


Prep Time
20 minutes
Cook Time
50 minutes
Total Time
70 minutes
Servings: 6

The Recipe


  • 1 + 2 tbsp olive oil
  • 2 bunches of radishes, about 350g
  • 1 medium leek, thinly sliced (white and light green parts only)
  • 1 tbsp minced garlic
  • 1 cup vegetable broth (or water)
  • Dash cayenne pepper
  • Handful of fresh dill, about 1/2 cup
  • 1 can coconut milk, 400mL (or heavy cream)
  • Juice of half a lemon, about 2 tbsp
  • 11/2 tsp kosher salt
  • 1/2 tsp black pepper
Crispy Leeks:
  • 1 medium leek, sliced (white and light green parts only)
  • 1 tbsp olive oil
  • 1/2 tsp garlic powder
  • 1/4 tsp smoked paprika
  • 1/4 tsp salt
Recommended Additional Toppings:
  • Chopped bacon
  • Parmesan
  • Fresh dill


  1. Preheat oven to 425 F.
  2. Prepare Roasted Radishes. Remove radish greens, wash, and cut in half.
  3. Toss with the 1 tbsp olive oil, salt and pepper. Spread evenly on a parchment lined baking sheet and bake for 20-25 minutes or until soft.
  4. Prepare Crispy Leeks. Slice leek into small rounds. Add to colander and rinse with water to remove any sand. Pat dry.
  5. Add to a bowl and toss with the olive oil, garlic powder, smoked paprika and salt. Spread evenly on a parchment lined baking sheet and bake for 12-15 minutes or until golden. Set aside.
  6. Prepare Soup. Heat the remaining 2 tbsp of olive oil in a large pot over medium heat. Saute sliced leek for 5 minutes, or until softened. Add in garlic and saute until softened and fragrant.
  7. Pour in about 1/4 cup of vegetable broth to deglaze pan. Then add in the rest of the vegetable broth and a dash of cayenne pepper. Stir to combine.
  8. Pour mixture into a high speed blender. Add in the roasted radishes and fresh dill. Blend on high until smooth and creamy, about 30 seconds.
  9. Pour back into pot and heat over medium. Stir in coconut milk, lemon juice, salt and pepper. Heat until warmed through.
  10. Spoon into serving bowls, top with crispy leeks and recommended toppings. Enjoy! Store in a sealed container in the fridge for up to 3 days.

4 comments on “Roasted Radish and Dill Soup with Crispy Leeks”

  1. Ohh I’ve been looking for a new soup with roasted veggies. I haven’t cooked with radishes or leeks before so I’m excited! Thanks for the recipe.

    1. I hope you love it! Roasting the radishes really gives them a whole new creamy flavour and texture. So this soup almost turns out to be like a creamy potato soup. Enjoy!

    1. Hi Timothy, sorry about that! The website was getting updated and not everything was showing for a bit. It's fixed and the recipe and directions are showing now 🙂

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Hi, I'm Autumn

I'm Autumn, the recipe developer, photographer, and content creator behind Evolving Autumn. The recipes you'll find here are inspired by my passion to eat locally, sustainably and live wholesomely. My recipes are focused on seasonal, whole food ingredients with a mix of sweet, savoury, entrées, desserts and more.

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