Nourilo

Soups

Lotus Root, Carrot, Red Kidney Bean and Pork Soup

Traditionally nourishes blood, brightens the complexion, and supports healthy bowel function

By · Registered Nutritionist & TCM Practitioner

Prep
20 min
Cook
120 min
Total
140 min
Makes
1.2–1.5 L
Cleansing & RegularityChildren's WellnessSkin & Natural BeautyKidney & Urinary WellnessBlood NourishmentEveryday Balance
Lotus Root, Carrot, Red Kidney Bean and Pork Soup

Why people make this soup

Nourilo keeps coming back to lotus root and carrot as a pairing because they represent something he truly values about Cantonese food therapy: ingredients that are available all year long, that carry no risk, that suit everyone from pregnant women to the elderly, and that actually taste good. Lotus root transforms completely when cooked — its raw cooling and blood-moving quality gives way to a gently warming, blood-building nourishment. Combined with red kidney beans and a few jujubes, the soup turns a beautiful amber, sweet and comforting, and it does the kind of quiet internal work that shows up over time in clearer skin and better energy. Long-term drinkers often find it supports healthy bowel movement and cholesterol levels as a bonus.

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Frequently asked questions

Who is this soup suitable for?

This soup is described as carrying no risk and suiting everyone from pregnant women to the elderly. It is an everyday soup intended for general wellness as part of a balanced diet.

What does lotus root traditionally do in this recipe?

When cooked, lotus root is traditionally associated with gently warming, blood-building nourishment. The file notes that its raw cooling quality gives way to this nourishing character after simmering.

How long does this soup take to make, and how much does it yield?

Preparation takes about 20 minutes and the soup simmers for 2 hours, for a total of around 2 hours and 20 minutes. Starting with 2.4 to 2.7 litres of water, it reduces down to approximately 1.2 to 1.5 litres of finished soup.

Why is a clay or ceramic pot recommended over a metal one?

Traditionally, lotus root is cooked in a clay or ceramic pot because the tannins in lotus root may react with iron or stainless steel and make the soup slightly grey or murky. The file notes that a metal pot produces only a slight colour change with no meaningful effect on flavour, but a clay pot is worth using if available.

Are there any additional benefits commonly associated with drinking this soup regularly?

The file notes that with regular use this soup is commonly associated with supporting healthy bowel movement and healthy cholesterol levels, in addition to its traditional role in nourishing blood and brightening a pale, tired complexion.

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