Preheat your oven to 400°F and line a baking sheet with parchment paper. Trim the tough, woody ends from the asparagus (usually the bottom 2-3 inches). Toss the trimmed asparagus with olive oil, salt, and pepper, then spread in a single layer on the prepared baking sheet. Roast for 12-15 minutes until the asparagus is tender and slightly caramelized at the tips. This roasting step develops deeper flavor in the asparagus, which is crucial since it's the star ingredient—I find it makes a noticeable difference compared to using raw asparagus.

While the asparagus roasts, heat 1 tablespoon of olive oil in a large pot over medium heat. Add the diced onion and cook for about 3-4 minutes until softened and translucent. Add the minced garlic and cook for another 1-2 minutes until fragrant. Add the cubed potatoes along with salt and pepper, stirring to coat everything in the oil, and cook for 2 minutes. This brief cooking helps the potatoes start to soften and allows the flavors to meld together.

Pour the vegetable broth and almond milk into the pot with the aromatics and potatoes. Increase the heat to bring the mixture to a boil, then immediately reduce to a gentle simmer. Cook for 20 minutes until the potatoes are completely tender and easily pierced with a fork. The potatoes need to be fully cooked before blending so they break down smoothly into a creamy base.

Add the roasted asparagus from Step 1 to the pot with the cooked potatoes and broth. Remove from heat and use an immersion blender to puree the soup until completely smooth and creamy, working in batches if needed. Alternatively, carefully transfer the soup to a blender in batches and puree, then return to the pot. Stir in the nutritional yeast and a pinch of ground nutmeg—I find the nutmeg adds a subtle warmth that complements the asparagus beautifully without being obvious. Finish with fresh lemon juice, which brightens the soup and brings all the flavors into focus.

Taste the soup and adjust seasoning with additional salt, pepper, or lemon juice as needed. Ladle the soup into bowls and serve hot alongside garlic bread for dipping. The creamy, smooth texture combined with the roasted asparagus flavor and bright citrus finish makes for a satisfying and elegant vegan meal.