4 cups organic chicken broth (or vegetable broth for a vegan soup)
2 cloves garlic
In the Vitamix or other blender, combine the cashews, almond or coconut milk, olive oil, zest and juice from a lemon, sea salt, and pepper. Do not blend, but instead let the cashews soak in the mixture.
In a saucepan, combine the broth, asparagus, onion, and garlic cloves.
Cover and simmer on low for 1 hour.
Carefully pour the contents of the saucepan into the blender.
After putting the top on the blender, place a towel over the top to avoid injury.
Blend all the ingredients until creamy, at least 1 minute.
Recipe by The Naked Avocado at https://nakedavocado.com/2013/05/creamy-asparagus-soup-2/