1. Preheat the oven to 400F.
2. Spread out the cauliflower florets and radishes on a baking sheet, drizzle with the olive oil, and season with the salt and pepper.
3. Roast for 30-35 min, until tender.
4. 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.
5. Lower the heat to medium-low and simmer for 10 min.
6. Remove from the heat and let cool for about 5 min.
7. Puree the soup with an immersion blender until smooth.
8. Pour in the coconut milk, and cook over low heat until heated through, 4-5 min.
9. Serve with cheese and bacon.
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