Ok, so this is my third asparagus recipe in a row, but I suppose that’s what happens when you primarily eat seasonally and locally. {sorry/not sorry}  This soup is velvety, full of spring flavors, and just happens to be vegan.  I wanted to make a creamy soup, but didn’t have any cream in the house…BUT I did have a big bag of cashews, so I made cashew cream.  It’s easy and adds such a wonderfully luscious texture and richness to the soup.  I’ve also got a trick to making the soup super green…souper green?!