Sweet Potato and Coconut Milk Soup

Here's the simplest soup I know:

Roast a couple sweet potatoes at 450-degrees until mushy (usually just under an hour). When cool enough to handle, remove skin. Heat some stock (vegetable or chicken) in a pot. Put the sweet potatoes in, blend it with an immersion blender, then add one can of coconut milk (the kind without preservatives or anything weird). Continue blending until smooth. Add more stock if you want it thinner. You can garnish with some scallions or cilantro, and you can also add curry type spices (tumeric, garam masala, etc) if you want. You could also do this with squash or yams.

Paleo-rific!