Asparagus Soup

1/4 cup olive oil
1 cup chopped onions
1/2 cup chopped carrots
1/2 cup chopped celery
1 Tb minced garlic
1 teaspoon ground cumin
1 teaspoon ground coriander seed
4 1/2 cups vegetable or chicken stock
1/2 pound potatoes, diced
1 teas thyme
1 1/2 pounds asparagus, white ends removed and cut into 1-inch lengths

4 ounces spinach
1/2 cup Whole Milk Greek Yogurt
1/2 teaspoon lemon pepper

based on http://www.foodnetwork.com/recipes/asparagus-soup-recipe-1913868

Directions

Heat the oil in heavy bottomed soup pot (or instapot). Add the onions, carrots, and celery and sauté until the onions are translucent. Add the ground cumin and coriander seed and stir with vegetables for about 2 minutes. Add the stock and bring to boil. (or add all to instapot and pressure cook on low for 10 minutes) Turn down to simmer, and add the diced potatoes and thyme. When potatoes are soft, add the asparagus and spinach and simmer for about 10 minutes until asparagus is fully cooked but still green. Puree soup in a blender or food processor and return to the soup pot. Add yogurt and lemon pepper, bring to a boil, and then turn down to a simmer. Season with salt and pepper, if desired