Cream of Celery Soup with a hint of Curry

​Creamy potatoes, celery, onions, garlic and a large infusion of spices come together to create a unique spin on the classic Cream of Celery Soup. I was telling Jerry, my husband, that I don't recall ever buying a can of cream of celery from the store but I'm really digging the homemade version. You can enjoy it chunky style or blend it into a creamy soup. Both are delicious but the blended one is surely our favorite. 

​Ingredients:

• 3 Cups Celery, Chopped Small 
• 3 Cups Diced Potatoes
• 4 Cups Filtered Water 
• 1 Cup Dairy Free Milk of Choice (I used Almond) 
• 1 Cup Diced Onion 
• 2 Large Cloves Garlic, Minced 
• 1 Tbsp. Dried Dill 
• 1 Tbsp. Garlic Salt 
• 1/2 Tablespoon Pepper 
• 1 Tablespoon Dried Oregano Leaves 
• 1/2 tsp Curry Powder
• Opt: Add a large spoonful of Creamy Vegan Cheese or your favorite vegan cheese
• Opt: Top with chopped celery leaves or your favorite herb and a swirl of dairy free milk, I used homemade almond milk. For added spice add a little diced jalapeño. 

Peaceful Preparation:

1. Add the chopped celery, diced potatoes, water, dairy free milk, diced onion and minced garlic in a pot. Bring to a boil.
2. Reduce heat to simmer. Add the dill, garlic salt, pepper, oregano and curry powder. Mix, simmer for 20-25 minutes until the vegetables are tender.
3. You can either serve as is or with an immersion blender or heat proof blender, blend until smooth. We eat ours chunky, then the next day when it is cold, I blend it and we eat it.  
4. Top with a sprinkle of chopped celery leaves with a swirl of dairy free milk. We added a little diced jalapeño too. Mmm. Serve hot!