Heat 1 tablespoon oil in a large saucepan over medium heat. Add onion and cook, stirring, until softened, 2 to 3 minutes. Add broth, asparagus, potato, cumin, pepper, and salt; bring to a boil. Reduce heat and simmer until the vegetables are tender, about 15 minutes. Puree within a regular blender or immersion blender (Use caution when pureeing hot liquids.)

Bring back the soup to heat and add almond milk and bring it to rolling boiling.

Serve the soup topped with the croutons and extra almond milk if desired.