Heat the olive oil in a large pot over medium heat.

Add the diced onion and minced garlic and cook until softened and fragrant.

Stir in the carrots, potato, and chopped cabbage, mixing well.

Pour in the vegetable broth and bring the soup to a gentle boil.

Reduce the heat, cover, and simmer until all vegetables are tender.

Stir in the fresh lemon juice and chopped dill.

Season with salt and black pepper to taste.

Let the soup warm through briefly, then serve hot.