I had a whole sack of carrots and some ginger so I decided to make some impromptu carrot ginger soup. I didn't put much thought into it (my first mistake) because I'm a little bit frazzled due to my husband's recent business travels (mom + toddler + puppy = oy vey!) so I simply chopped some carrots and threw them into a big 'ol pot of stock/water combo with a hunk of peeled ginger. I let that simmer until the carrots were tender and then took an immersion blender to the whole pot. After blending and adding some salt/pepper the taste/texture was bland so I sauteed some onions and garlic, threw them in, sauteed, and....still boring. It's been in the fridge overnight and I'm wondering if there's anything I can do to save it at this point? What would make it thicker? Could I add a few tablespoons of rice at this point and re-boil then re-blend?? How about a roux? Any other possibilities? What about the taste?? Any other herbs/spices/what have you that could perk up the flavor so my whole family says, "Wow, that's some good soup, Mama!"