Cream of Carrot Soup – {rich, comforting and naturally dairy-free}

I know radishes aren’t usually on anyone’s vegetarian wish list, but this soup will change people’s minds in no time. The radishes cook with onions, garlic and potatoes into a sweet, nutty, slightly peppery thing that feels a bit like a light potato soup, but with more personality.

You can use vegetable or chicken broth to make it naturally dairy-free, or add a little cream at the end if you prefer. It can be served as an appetizer on crusty bread or as a simple main dish topped with crispy bacon, croutons, or radish greens if you have them!

If you’re curious about radishes or just want another comforting soup instead of the usual potato or tomato, this is a great place to start.

before starting

Before you start cooking, here are some helpful information you need to know so that your soup becomes rich and creamy, not bitter.

• Choose smaller radishes: Look for small to medium-sized radishes that feel firm and heavy for their size. Young radishes are sweeter and less bitter than larger, older radishes.
• Peel the radish: The skins can be tough and slightly bitter, and they can add a pink or purple hue to soups. Trim the ends and use a vegetable peeler to remove any skin.
• Two types of onions are used: The mix of yellow and sweet onions imparts a rich, almost French onion flavor that makes the soup even richer.
• Choose your soup: Vegetable broth makes this completely vegetarian, but chicken broth will add extra saltiness if you don’t keep it meat-free.
• Deciding to go potato or low carb: Russet potatoes make the soup extra silky and balance out the radish flavor. For a low-carb version, use cauliflower or a mixture of cauliflower and radish.

How to Make Cream of Carrot Soup

Here’s a quick step-by-step overview of how to put together cream of radish soup.

1. Sauté onions

Place olive oil and cream in a large pot or Dutch oven over medium heat. Add the diced yellow and sweet onions and cook, stirring occasionally, until they are very soft and starting to brown around the edges.

2. Add garlic and seasonings

Add chopped garlic, dried thyme, salt and pepper. Cook for another minute or two until the garlic is fragrant and coats the onions.

3. Boil radishes and potatoes

Add the peeled and chopped radishes and potatoes to the pot and pour in the broth. Bring everything to a boil, reduce heat to low, cover and cook until radishes and potatoes are very tender when pierced with a fork.

4. Stir until smooth

Carefully blend soup in pot with an immersion blender or transfer in batches to a blender and blend until completely smooth and creamy. Taste and adjust the salt and pepper to taste, and if it tastes a little harsh or bitter, balance it with a small amount of honey, maple syrup, or cream.

Slow Cooker and Instant Pot Methods

If you prefer a less laborious version, this soup works great in both the slow cooker and Instant Pot.

slow cooker method

• Fry first: Add the onions to the frying pan with the olive oil and cream and fry until golden brown, then add the garlic, thyme, salt and pepper and cook briefly.
• Load the slow cooker: Transfer the onion mixture to the slow cooker and add the chopped radishes, potatoes and broth.
• Cook over low heat: Simmer until radishes and potatoes are tender, 4 to 6 hours.
• Mix and season: Stir the soup until smooth, then taste and adjust seasoning and sweetness as needed.

Instant Pot Method

• Add to pan and stir-fry: Use the Sauté function to cook the onions in the olive oil and cream until soft and lightly browned. Add garlic, thyme, salt and pepper.
• Add vegetables and broth: Add radishes, potatoes and broth to pot and stir.
• Pressure cooker: Seal and cook manually or on high pressure for about 10 minutes, then quickly release.
• Mixing is complete: Stir the soup until creamy, then adjust the seasoning and add a little honey, maple syrup, or cream (if the radish flavor is stronger).

Recipe Tips and Tricks

Here are the best tips and pro tips for helping cream of radish soup come out perfect every time.

• If bitterness needs to be adjusted: Every batch of radishes is a little different. If the soup is richer than you like, add a little honey or maple syrup, or sprinkle with half or half cream to round it out.
• Make it low carb: If you want to keep the carbs low, swap out the potatoes for cauliflower. The cauliflower still has a tangy texture that helps soften the flavor of the radish.
• To increase creaminess: For an extra silky texture, add a splash of half a can of coconut milk or a spoonful or two of cream cheese after blending.
• Play with herbs and spices: Thyme is classic, but rosemary, Italian seasoning, a little curry powder, turmeric or ginger can all change the flavor in interesting ways.
• Add protein on top: Top the bowl with crispy bacon, crumbled chicken sausage, or even leftover shredded chicken to give the dish even more flavor.
• Make it a little chunky: If you like some texture, blend only part of the soup and leave some of the radish and potato slices for a more rustic feel.

Service concept

Here are some easy and delicious ways to make radish soup.

• Top Crunch: Add homemade croutons, toasted bread crumbs or crispy chickpeas for extra texture.
• Add bacon and cheese: Crumble crispy bacon over each bowl and finish with goat cheese, Parmesan or feta cheese and some fresh chives or scallions.
• Using the green: If your radishes come with greens, sauté them in a little olive oil, garlic and salt and pile them on top of the soup.
• Introduce some sweetness: Sprinkle the bowl with chopped apples or pears to highlight the natural sweetness of the radishes.
• Serve with bread or sandwich: Serve with easy dinner rolls, garlic toast, spinach artichoke grilled cheese, or a simple turkey sandwich to make it a complete meal.
• Add salad: A simple arugula salad balances the richness of the soup and makes a delicious lunch or dinner combo.

Store and reheat

Here’s how to store, reheat, and enjoy leftovers.

• Store in the refrigerator: Let the soup cool, then transfer it to an airtight container and refrigerate for 3 to 4 days.
• Freeze for later use: Freeze in individual or family-sized containers for up to 6 months. Leave a little room at the top to allow for expansion and thaw in the refrigerator overnight before reheating.
• Reheat gently: Heat on the stove over low to medium heat, stirring occasionally, or reheat briefly in the microwave, adding a little broth or water if it seems too thick.
• Use up leftovers: Serve up leftovers with new ingredients, use as a side dish for grilled chicken or pork, or add extra broth to turn a thicker batch into a lighter, savory soup.