This recipe is inspired by Dr. Gundry. I don’t usually follow a recipe exactly, so as always I’ve made a few changes to it. I love making this in an Instant Pot. It comes out really creamy. But you can make it on the stove as well, and I will add a few notes on how to do that if you don’t have an Instant Pot.
1/4 cup avocado oil (I prefer avocado but Gundry likes olive oil)
1 large onion, chopped
6 celery stalks, chopped
3-4 sweet potatoes (about 2 lbs) peeled and cut in cubes
3 cloves garlic, chopped
1-2 tsp iodized sea salt (I’ve started using this in my recipes because we don’t get enough iodine in our diet)
1 1/2 tsp ground pepper
1 tsp paprika
2 tsp cinnamon
4-6 cups chicken or vegetable stock (or bone broth)
Set your Instant Pot on sauté (you can do this on the stove with a soup pot on medium-high heat) and add avocado oil to heat up. Add celery, onions, and garlic. Cook until tender.
Add sweet potatoes, sea salt, black pepper, paprika, and cinnamon. Sauté until flavors are combined (if using an Instant Pot you don’t have to cook the sweet potatoes much at this point). Add stock until it just covers the sweet potatoes. Set Instant Pot on Pressure Cook for 11 minutes and cook. If on the stove, cook until sweet potatoes are falling apart.
After releasing the pressure off the Instant Pot, use an emulsifier to blend the soup until it’s creamy. You can also pour small amounts at a time into a high-speed blender and blend until it’s smooth. Garnish with cinnamon if desired.