Creamy Vegan Asparagus Soup with Potatoes | Kara Lydon

Ingredients

• 1 tablespoon olive oil
• 1 medium or 1/2 large onion, diced (1 1/3 cups)
• 2 cloves garlic, minced
• 2 lbs asparagus, ends trimmed, and cut into 1-inch pieces
• 2 medium Yukon Gold potatoes, cut into small cubes (about 2 cups)
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 4 cups vegetable broth
• 1 tablespoon lemon juice (from 1/2 lemon)
• 1 teaspoon lemon zest (from 1 lemon)
• 1 tablespoon dijon mustard
• 1/4 cup chopped fresh dill