This soup may make your house smell a bit, well, interesting, but man does it work wonders to help rid the body of excess kapha and ignite the digestion to help transition into the higher and lighter energies of spring.
I received this recipe from my dear ayurvedic lifestyle teacher in Philadelphia, Lilavati Devi. She would have us cleanse every spring and this would be part of the morning ritual within the ahara chikitsa, food practice.
If you've never heard of daikon, you're not alone. It's a white root vegetable used often in Japanese and Chinese cuisine that resembles a carrot. The flavor is very different from a carrot...daikon is spicy and tart with a pungent and sharp tastes. Here's the recipe...
Combine 1/2C grated carrot, 1/2C grated daikon, 1tsp grated ginger, 1C water. Bring to boil, simmer for about two minutes. Optional: add greens or 1tsp miso. Consume the broth first, then pulp.
Upon waking have some lukewarm water with a little fresh grated ginger and 1/2 a lemon. Take 1/2tsp raw local honey and drink with the ginger/lemon water. Then ave the soup sometime after and before eating your first meal of the day.
Enjoy the lightness!