LOW-FAT CREAM OF CELERY SOUP WITH GARLIC, CURRY & HERBS

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

Provided by - Carla -

Categories Vegetable

Time 30m

Yield 6 serving(s)

Number Of Ingredients 11

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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

Steps:

In a medium non-stick saucepan, combine celery, onions, garlic and vegetable broth.
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.
Meanwhile, place the cornstarch in a small bowl and gradually whisk in the milk until well blended.
Whisk milk mixture into the saucepan.
Whisk in the fat-free liquid creamer.
Pour the soup into a blender or food processor and process for several minutes until pureed or to your desired consistency.
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.
Season to taste with salt and freshly ground black pepper.

Nutrition Facts : Calories 47.8, Fat 0.3, SaturatedFat 0.1, Cholesterol 0.8, Sodium 79.2, Carbohydrate 9.4, Fiber 1.7, Sugar 2, Protein 2.4