Help me save my carrot ginger soup

I made a carrot ginger soup today from the recipe that was in Ami a few weeks ago. I used real ginger (for the first time) and apparently I used far too much of it. The recipe said to use a 2 inch piece, which I thought I did, but in any event, it was extremely strong and I would have loved this soup if not for the overpowering ginger flavor. It's like when you kill food by putting too much pepper, I hate the burning taste. Is there any way I can add anything to save the soup?

Platinum Member Joined: Nov 17 2008 Posts: 5050

Thanks for the idea. I just PMed her!

Silver Member Joined: Dec 30 2010 Posts: 737

Without knowing the exact actual recipe, I can't tell you which of the next few ideas (or combination of ideas) will be your best bet (if you post the recipe I can try and help you out a bit more)

1) Add more water to dilute the spice.
2) Add more water and add additional carrots to dilute the spice.
3) Add a can of cream of coconut.
4) Add a can of pureed pumpkin
5) Add a can of purreed pumpkin, two regular potatoes, a sweet potato, more carrots, and call it 'orange soup'. The pumpkin and potatoes will help to absorb the 'gingery flavor'.
6) Make another batch of carrot soup without ANY ginger, and mix the two batches together.

I agree with Cbsmommy -- depending on the recipe, I would add coconut milk/cream of coconut, sweet potatoes or carrots and puree.
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