Peel the asparagus, onion, potatoes and the carrot. Cut the heads of the asparagus and set aside. Chop the potatoes into smaller chunks so they would cook faster later on. Also chop the onion.
In a pan melt the butter and fry the onion and potatoes for few minutes (until you see the onion becomes nice and brownish) This will add extra flavour to the soup later on.
Heat up the vegetable broth and put in the carrot, asparagus (without asparagus heads), onion and potatoes then add salt and pepper. Cook it on medium/high heat for about 10 minutes.
When the 10 minutes are up add the asparagus heads and nutmeg and cook it for another minute.
Then it is time to blend it all up. I recommend to move it to a stand alone blender rather than using a hand blender.
Add the cream and push the blending button. Blend it until the soup is nice and smooth.
Pour it into soup dishes or bowls and it is ready to be served. You can additionally sprinkle some dill, parsley or chive over the soup for that extra herbal freshness. Bon apetit!