A "healthier" version of a cream soup using potatoes and cashews as thickeners instead of butter, flour, or creamers. This recipe celebrates in-season asparagus, making it affordable and delicious.
In a large pot or Dutch oven, heat oil over medium heat. Once hot, add onion and sauté for 7-8 minutes or until translucent. Add garlic and asparagus, sauté for another 5 minutes until asparagus are slightly softened. Add potatoes, cashews, and broth. Bring to a boil then reduce to low heat and cover. Let simmer for 20-25 minutes, or until both the asparagus and potatoes are softened. Using an immersion blender or transferring the soup in batches to a normal blender, blend until smooth. Add lemon juice, salt, and pepper. Stir to combine and taste to adjust seasonings. Ladle the soup into bowls, top with freshly cracked pepper, thyme, asparagus tips and enjoy.
