In a medium pot over medium heat, melt the vegan butter. Add the garlic and cook until it starts to smell amazing, about 1 minute.
Saving a few asparagus tips to garnish the top of the soup, add the asparagus, dill, paprika, salt and pepper to the pot, and mix well. Cook and stir for about 5 minutes to brighten up the asparagus and start to soften them.
Next, add the water and nutritional yeast. Cover the pot and let it simmer for about 10 minutes until the asparagus is soft but still a bright green.
Pour the soup into your blender and blend until smooth. Return to the pot and stir in the coconut cream. Serve warm and garnish with the remaining asparagus tips. Enjoy!