Green and Red Carrot Soup

Green & Red Carrot Soup

This is a nourishing soup. It is said to be able to rid one of gas poison which could have been breathed in by people who cook regularly using gas stoves. The green carrot is cooling in nature and can rid one of heatiness. Its seeds can help to strengthen the stomach and get rid of phlegm. The green carrot contains vitamin C and plant fibre and aids in digestion. The almonds (南北杏) will help nourish the lungs as well as rid one of coughs and phelgm. The north almond (北杏) has a slightly bitter taste, so the proportion will be lesser as compared to the south almond (南杏). The honey dates will also have the effects of nourishing one’s body. The honey dates add sweetness to the soup too.

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For 5 persons

Ingredients

500 g pork bones

1 kg green carrots

3 large red carrots

4 (big) to 6 (medium) honey dates

1 handful of south & north almonds (can buy the mixed almonds from any medicinal shop, just tell them 南杏五钱. 北杏三钱. 正中平 also sells 1 whole packet of mixed almonds).

Method

1. Boil the pork bones in a pot of boiling water for 3 minutes. Dish out and rinse them clean. This is to ensure that the soup will be clear and not “cloudy”.

2. Remove skin from green and red carrots, wash them clean and cut them diagonally (切滚刀型状).

3. Wash the almonds and honey dates.

4. Boil 10 rice bowls of water in a clean pot (this can be done when you are boiling the water for blanching the pork bones, ie use 2 separate pots). When the water boils, put all ingredients in and let it boil at medium heat for 20 minutes. After that, boil at low heat for 2 hours 40 minutes. Serve.

The soup is sweet enough to drink on its own. There is no need to add light soya sauce or salt. If you want a thicker flavoured soup, then reduce the water to 8 rice bowls. You will then have lesser servings of soup, but the taste will be stronger. The green and red carrots can be eaten. If you use pork soft bones, you can eat the pork meat with soya sauce & chilli padi dippings.