Heat the oil in a heavy-bottomed stock pot or Dutch oven. Add the carrots, celery, and onion and allow to cook for 5 minutes. Then add the shallots and garlic and cook another 2 minutes. Add in the oregano, marjoram, and thyme and stir for a minute.
Add the broth, apples, potatoes, and split peas. Bring to a boil, then reduce heat and simmer until the split peas are tender, about 35-40 minutes.
Next, add the mushrooms, cashews, greens, salt, pepper, and lemon juice. Cook until the greens are wilted, 5 minutes or so.
Transfer the soup, in batches, to a blender and blend until smooth. Alternatively, you can use an immersion blender, but I like the smoothness a blender generates. Return the soup to your pot and stir in the almond milk. Serve immediately.