This recipe is inspired by Dr Gundry. I don’t usually follow a recipe exactly so 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 so 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 this 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 saute’ (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. Saute’ 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.