You will be shocked at how much this tastes like real potato soup. It might even feel like cheating, but there is no need for guilt here. Even if you don’t like raw radishes, I strongly suggest you try them, because when they are cooked they take on a creamy texture that is very potato-like. You can use a (10- or 12-ounce) bag of frozen riced cauliflower instead of florets to save time.
Makes 4 servings
Preheat the oven to 400°F.
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.
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.
Puree the soup in a blender (or with an immersion blender right in the pot) 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.
Serve with cheese and bacon on the side, if you like.
Nutritional Info (per serving)
Calories 255, fat 20.8 g, protein 8.8 g, carbs 11 g, fiber 3.3 g