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.
Per serving - 285 calories, 9 g fat (27% calories from fat), 12 g protein, 44 g carbohydrate, 5 g fiber, 0 mg cholesterol, 411 mg sodium