Inspired by: Lo bak tong
- Kapha seasonJan – May in the north
Clear Daikon & Carrot Soup
- Serves
- 4
- Portion
- 1 bowl
- Time
- 35 min
- Texture
- Soft
- Season
- Kapha season (late winter – spring)
- Dosha
- Vata
- Pitta
- Kapha
Kapha-pacifying
Ingredients
What you need
| Done | Ingredient | Household measure | Quantity (4 servings) | Café batch ×5 |
|---|---|---|---|---|
| Radish (mooli) | daikon, chunks | 400 g | 2000 g | |
| Carrot | 2 | 200 g | 1000 g | |
| Vegetable stock (no onion–garlic, home-made) | 5 cups | 1200 ml | 6000 ml | |
| Ginger, fresh | 5 slices | 10 g | 50 g | |
| Black pepper | ¼ tsp white | 0.5 g | 2.5 g | |
| Rock salt (sendha namak) | ½ tsp | 3 g | 15 g | |
| Coriander leaves | chopped | 5 g | 25 g |
Method
How to cook it
Step 1: Simmer daikon, carrot and ginger in stock 25 minutes until daikon is translucent.
Step 2: Season with pepper and salt; garnish.
Nutrition
Per serving, estimated
Low salt · 0.8 g per serving (low <1 g; moderate 1–1.8 g; high >1.8 g) · Salt guide
Where the energy comes from
Protein and carbohydrate × 4 kcal/g, fat × 9 kcal/g
Estimated from IFCT 2017 / USDA composition tables; not for clinical use.
How we made it Ayurvedic
- FromPork bones→Tokombu stock and ginger
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