Pour the water into a pot and set it to boil under the lid. Peel Hannah sweet potato and chop it into cubes. Add chopped sweet potatoes, dry parsley, Herbs de Provence, and dandelion root (optional) into boiling water and set to cook under the lid on medium heat.
While potatoes are cooking, chop celery stalks into small cubes. Add a tablespoon of coconut oil into a pan and warm it up, incorporate universal sattvic spice mix and mace into the oil. Transfer chopped celery into a pan, mix well, and set it to sauté under the lid (for about 15 min).
Finely chop dandelion greens
When potatoes are nice and tender (it should take about 15 to 20 min), add to a pot salt, pepper, sautéed celery, and chopped dandelion leaves. Mix well, bring it to a boil, lower the heat, cover with a lid and simmer for 10 min.
Turn off the heat and add lemon juice. Using an immersion blender, puree the soup. Serve right away with a dollop of vegan sour cream. You can garnish your soup with julienned cucumbers, fresh leaves of parsley, or mint*.
You can store your soup in the fridge for up to 4 days
Notes
*you can serve your creamy dandelion soup with baked tofu bites or croutons