For the cashew cream: 

1. Place the cashews in a heat safe bowl and pour enough boiling water to cover them. Let sit for 15 minutes, then drain the water.
2. Add the softened cashews into a small blender container along with as much water as necessary to blend into a smooth paste.
3. Place the cashew paste into a bowl and then slowly pour in 1 cup boiling water, stirring until it reaches the consistency of milk.

For the soup: 

1. Heat a pot and add the oil. Once it is hot enough, place in the onions, green chilies if you are using, garlic, and ginger. Sprinkle on a little salt and the roasted cumin powder. Sauté, stirring occasionally, until the onions become lightly golden.
2. At this stage, add the spinach, stirring to combine with the onions. Once the spinach wilts, pour in the broth, coconut milk, and lime juice.
3. Stir and simmer together for 3 minutes. Taste and adjust the salt. Take off the heat and cool, before blitzing in a regular blender or with an immersion blender until smooth.
4. Place the blended soup back into the pot along with the cashew milk. Stir and simmer to warm the soup. Serve warm garnished with toasted cashews.