Kudzu Root, Carrot and Fresh Fish Soup

Why people make this soup

Kudzu root has been a staple in Cantonese soup kitchens for generations. Rich in flavonoids and multiple vitamins and minerals, it has a long tradition of use in Chinese food therapy for cooling internal heat, quenching thirst and supporting the spleen and stomach. When combined with sweet carrot and a lightly pan-fried fish, the result is a mild, milky-white broth that is nourishing without being heavy. Nourilo first noticed this soup for its traditional association with supporting all three “highs” — blood pressure, blood lipids and blood sugar — and was equally impressed by how delicious it tastes.