Tastes Just Like Potato Soup

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Step 1

Preheat the oven to 400 degrees

Step 2

Spread out the cauliflower florets and radishes on a baking sheet, drizzle with the olive oil, and season with the salt and pepper. Roast for 30 to 35 minutes, until tender

Step 3

Transfer the roasted vegetables to a soup pot. Stir in the broth, garlic, cream cheese, and paprika and bring to a boil over medium-high heat. Lower the heat to medium-low and simmer for 10 minutes. Remove from the heat and let cool for about 5 minutes.

Step 4

Puree the soup in a blender until smooth. Return the soup to the soup pot, pour in the coconut milk, and cook over low heat until heated through, 4 to 5 minutes

Step 5

Serve with cheese and bacon on the side, if you like.