Heat a dutch oven or stock pot to medium heat. Add some olive oil into the pot and heat until shimmering. Add in your leeks and celery and season with salt and pepper. Saute until soft, about 4-5 minutes.
Add your potato, asparagus pieces, dill and lemon zest. Saute for another 3 minutes, or until bright green.
Add FOND Bone Broth and roasted garlic. Bring soup to a boil. Lower to a simmer and cover. Let simmer for 30-45 minutes to allow flavors to meld.
Put soup mixture into a blender (after soup has cooled) or use an immersion blender to puree. Add coconut milk, lemon juice, garlic powder, salt and pepper. Blend until smooth!
Season to taste with additional lemon pepper. Top with crisped prosciutto!