Jicama, Carrot and Corn Soup

Why people make this soup

In Cantonese kitchen wisdom, jicama (also known as yambean or sha ge) is the summer go-to when the body feels hot, irritable and heavy. Its crisp, mildly sweet flesh has a cooling quality that is thought to work particularly well when someone has been drinking too much or is suffering from summer heat — think headache, flushed face, thirst and sluggish digestion. This simple soup pairs jicama with carrot and sweet corn for a broth that is naturally sweet and genuinely pleasant to drink, making it easy to sip even when appetite is low.