Roasted Radish and Dill Soup with Crispy Leeks

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!


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The Recipe



2 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!

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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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