Creamy Leek-Potato Soup with Curry and Lemon

2 tbsp 30 ml extra-virgin olive oil 6 6 yellow potatoes, cut into ¾-inch half-moons 2 2 leeks, finely chopped and well rinsed 0.5 tsp 2.5 ml garlic powder Kosher salt and freshly ground black pepper 6 cups 1.42 liter vegetable broth (or 6 cups water + 3 tbsp “Better than Bouillon” vegetable base) 1 tbsp 15 ml curry powder 14 oz 400 g fresh spinach Zest and juice of 1 lemon 0.25 cup 60 ml vegan cream (soy-based) 0.33 cup 80 ml fresh dill, finely chopped

3 3 green onions, finely chopped Coarsely chopped dill 1 1 drizzle of your best olive oil