Sugar Cane, Water Chestnut and Carrot Soup

Why people make this soup

Fear of cancer is real and understandable. Yet many specialists remind us that a positive mindset, good nutrition, and consistent medical care are the foundations of recovery. This soup — one of the most ordinary, accessible Cantonese cooling drinks — turns out to be particularly meaningful for those going through radiotherapy. Radiation is hot and drying in its effects on the body: it often leaves patients with sore throats, dry mouths, intense thirst, and a feeling of internal heat. Nourilo explains that the traditional role of this soup is to help clear that excess heat, generate fluids, and soothe local inflammation — making the patient feel more comfortable during and after treatment.

The same soup is completely appropriate for healthy families as well: it is refreshing after summer heat, suitable for children who have had chickenpox or hives, and an excellent daily drink for anyone feeling a bit dry or overly warm from the inside.

Method

1. Scrub the sugar cane, then chop it into short sections (about 10 cm each) and split them lengthwise — your supplier may be able to do this for you at the time of purchase, or you can do it at home with a heavy knife.
2. Peel the water chestnuts and bruise each one lightly with the flat of a cleaver.
3. Peel the carrots and cut into thick rounds.
4. Place all ingredients into a large pot, add enough water to cover well.
5. Bring to a boil, then simmer on low heat for 2 hours.
6. Serve as a tea-style drink, sipping throughout the day.

Nourilo’s Tips

Sugar cane is prone to spoilage. Before buying, check the cut ends: if you see white fuzzy mold, or if the interior of the cut cane appears orange-yellow or dark brown, it has gone off and should not be eaten. Always buy fresh, whole sugar cane with the skin on. A small amount of Job’s tears (sheng yi mi, raw) added to the pot enhances the dampness-clearing action of this soup and is a good addition for those with chickenpox or skin rashes.