Low-Fat Cream Of Celery Soup With Garlic, Curry & Herbs

• 4 cups chopped celery, with leafy tops
• 2 cups hearty vegetable broth
• 1 medium onion, chopped
• 2 minced garlic cloves
• 1/4 cup fresh thyme, minced or 1 tablespoon dried thyme
• 2 tablespoons cornstarch
• 1 cup skim milk
• 1/2 cup fat-free liquid creamer
• 1 bay leaf
• 1/2 teaspoon curry powder
• salt & freshly ground black pepper, to taste

1. In a medium non-stick saucepan, combine celery, onions, garlic and vegetable broth.
2. Bring to a near boil over medium-high heat; reduce to medium-low, cover and cook 12 to 15 minutes, or until celery becomes tender.
3. Meanwhile, place the cornstarch in a small bowl and gradually whisk in the milk until well blended.
4. Whisk milk mixture into the saucepan.
5. Whisk in the fat-free liquid creamer.
6. Pour the soup into a blender or food processor and process for several minutes until pureed or to your desired consistency.
7. Return the soup to saucepan and add bay leaf, thyme and curry; cook over medium heat, stirring constantly 4 to 5 minutes, or until soup thickens.
8. Season to taste with salt and freshly ground black pepper.

celery, vegetable broth, onion, garlic, fresh thyme, cornstarch, milk, liquid creamer, bay leaf, curry powder, salt

Taken from www.food.com/recipe/low-fat-cream-of-celery-soup-with-garlic-curry-herbs-108335 (may not work)