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Ditch the Dairy in Creamy Soups

Ditch the Dairy in Creamy Soups

Do you have a dairy sensitivity yet love creamy soups? Well, that’s me. I grew up on cream of potato soup and creamy corn chowder. But I don’t do well with dairy. I’m sensitive to the casein. Some people are lactose intolerant. Other people just get congested or their sinuses are affected (well that’s me). If you love creamy soups but not the cream, you can thicken your soup with rice or cashews or a number of other ingredients that I cover in my new book Souping is the New Juicing.

You may enjoy reading more of the story in Deliberate Magazine http://www.deliberatemagazine.com/creamy-soups-without-the-cream-2/

Creamy Curried Carrot Soup

Cashews or rice will thicken the soup and make it creamier.


  • 2 Tbsp. extra-virgin olive oil
  • 1 yellow onion, chopped
  • 1 tsp. sea salt
  • 2 lb. carrots, cut into ½-inch pieces
  • 2 garlic cloves, minced
  • 5 cups vegetable stock
  • ½ cup cooked brown rice or raw cashews, soaked 30 minutes and drained
  •  2-inch-chunk ginger, peeled and chopped
  • 1 Tbsp. curry powder
  • 1 Tbsp. fresh lemon juice (½ lemon, juiced)
  • Sea salt, to taste
  • Freshly ground black pepper, to taste


  1. Add the olive oil to a large stock pot and heat over medium heat.
  2. Once the oil is heated, add the onion and salt, and sauté for 5 minutes.
  3. Then add the carrots and garlic, cover, and cook for 5 more minutes. After cooking the carrots, add the vegetable stock and the cooked rice or cashews.
  4. Bring the soup to a boil and reduce the heat. Allow it to simmer for 25 minutes. Separate the soup into batches and puree; make sure not to fill the blender too much!
  5. As you puree, add the ginger and curry powder into the soup. After the soup is pureed, stir in the lemon juice and season with salt and pepper to taste.

Serves 6–8.

Recipe from Souping is the New Juicing

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