Heat oil, sauté garlic, onions and celery. Add potatoes, salt, 1 cup corn and water. Cook until potatoes are soft. Purée in two batches in a blender until creamy, then place in a sauce pan with carrots, remaining corn, dill and thyme. Simmer 5 minutes or until the carrots and corn are tender. Add the Edensoy, mix, and simmer on medium-low for another 5 minutes until hot. Serve garnished with green onions and black pepper to taste.
8g fat (26% calories from fat),