Ingredients:
1 tablespoon olive oil
1 small onion, chopped
3 cans (14-1/2 ounces each) reduced-sodium chicken broth
2 pounds asparagus, cut into 1" pieces
3 stalks celery, thinly sliced
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
1 tablespoon fresh tarragon, chopped, divided
3/4 cup nondairy creamer (see Note)


Directions:
Heat oil in a large pot over medium-high heat. Add onion and cook 5 minutes, until softened but not browned.
Add broth, asparagus, celery, salt, pepper and half of the tarragon to the pot. Bring to a boil. Lower heat, cover and simmer 20 minutes, until asparagus is very tender.
In a blender, purée soup in batches until smooth. Return to pot. Add nondairy creamer and remaining tarragon. Heat soup through over medium heat.

Servings: 8 Carbohydrates: 10 grams Net Carbs: 8 grams Fiber: 2 grams Protein: 5.5 grams Fat: 0 grams Calories: