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Oct 4, 2009 02:45 PM

Can you SAVE me from this blah soup?

Hi Chowhounders,
So, i made a huge batch of carrot and maple syrup soup. It's basically a pureed carrot soup w/ ginger and garlic and maple syrup (although I used birch syrup). And, it kinds sucks. It's got great ginger notes to it but other than that, pretty's a vat of pureed carrots.

Any suggestions for how to use this or improve this?
I'm happy to reinvent the soup but would really like some ways to use up the remainder a little more creatively but i'm stuck for ideas.

Any suggestions would be appreciated.

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  1. Add chicken base or bouillon and make it the basis for a vegetable soup, by adding sauteed onions, mixed vegetables and some ligth cream.

    Mix it with cream and eggs and use it as the liquid for a strata with cheese and ham
    and/or chicken, or a savory bread pudding.

    1 Reply
    1. re: greygarious

      It does have sauteed celery/onions/garlic and chicken stock but still a bit bland and really, just hohum. A friend told me to add coconut milk to thin in out so might try that. I'm intriqued by the strata tho - you don't think the puree would be too thick?

    2. I did this too last winter and was just overwhelmed by the intense carrotness of my concoction. With some of the soup, I thinned it out, added more ginger and used it as my liquid for ginger batsmati rice.

      1. I'd add some sliced carrots back to the soup, along with some orange juice and zest. Then I'd do some halibut marinated in soy sauce, garlic, maple syrup or honey and salt and pepper. Grill it, and serve with the carrots in soup/sauce poured over it.

        1 Reply
        1. re: Emme

          Oooh, that sounds magnificent, Emme.

        2. I've had this problem in the past and countered it by adding spices that balance the sweetness with duskier, more savory flavors. You could try curry powder, cumin, or paprika; any of those will add weight and round out the flavor. Alternatively, you could try countering the sweetness with acids like lemon juice or woodsy flavors like thyme or oregano. Finally, adding some plain yogurt to soup already in the bowl (don't heat it) always cuts overly sweet soups in a gorgeous way, to my palate - it adds a tang and mellows the flavor. Adding about 1/4 milk-to-soup ration in the bowl can also accomplish this, if you've also added a bunch of those counterweight spices that I've mentioned. Tinker, taste, see what works and doesn't work for you. Good luck!

          1. In addition to the good suggestions above, you can add a dollop of creme fraiche.