Can you SAVE me from this blah soup?
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 blah....it'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.
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.
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!