Paleo Creamy Radish Soup
Warm up with a bowl of Paleo Creamy Radish Soup, a wholesome and dairy-free delight that's as nourishing as it is flavorful. This unique soup highlights the gentle peppery bite of radishes, balanced beautifully with the sweetness of carrots and the velvety richness of coconut milk. The aromatic trio of sautéed onions, garlic, and fresh thyme adds depth, while chicken broth creates a hearty base. Perfect for a quick and healthy weeknight meal, this paleo-friendly soup comes together in just 45 minutes. Blended to silky perfection, each spoonful offers a satisfying creaminess without a drop of dairy, making it ideal for those following a paleo, Whole30, or gluten-free diet. Serve it with a sprinkle of fresh parsley for a vibrant, herbal finish that takes this comforting dish to the next level.
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Recipe Information
Ingredients
- 1 pound radishes
- 2 tablespoons coconut oil
- 1 medium onion
- 3 pieces garlic cloves
- 2 medium carrots
- 4 cups chicken broth
- 1 cup canned coconut milk
- 1 teaspoon fresh thyme
- 0.5 teaspoon sea salt
- 0.25 teaspoon black pepper
- 2 tablespoons chopped fresh parsley
Instructions
Begin by thoroughly washing the radishes. Trim off the tops and ends, then slice them into quarters.
In a large pot over medium heat, melt the coconut oil.
Finely chop the onion and add it to the pot. Sauté for about 5 minutes, or until the onion becomes translucent.
Mince the garlic cloves and add them to the pot, cooking for another minute until fragrant.
Peel and roughly chop the carrots and add them along with the quartered radishes. Sauté for 5-7 minutes until they start to soften.
Next, pour in the chicken broth and bring the mixture to a boil. Reduce the heat to a simmer and cook for 15 minutes, or until the carrots and radishes are tender.
Add the coconut milk, fresh thyme, sea salt, and black pepper to the pot. Stir to combine and cook for an additional 3-5 minutes.
Using an immersion blender, blend the soup directly in the pot until smooth. Alternatively, transfer the soup to a countertop blender and puree in batches, returning to the pot once smooth.
Taste and adjust seasoning if needed.
Ladle the creamy radish soup into bowls and garnish with chopped fresh parsley before serving.
Nutrition Facts
Calories |
1167 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 86.7 g | 111% | |
| Saturated Fat | 73.8 g | 369% | |
| Polyunsaturated Fat | 0.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 7956 mg | 346% | |
| Total Carbohydrate | 85.7 g | 31% | |
| Dietary Fiber | 12.8 g | 46% | |
| Total Sugars | 52.1 g | ||
| Protein | 24.9 g | 50% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 355 mg | 27% | |
| Iron | 14.0 mg | 78% | |
| Potassium | 3218 mg | 68% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
