+
Home Cooking

Need Help Now! - Carrot Ginger Soup gone Awry:(

EMZ | Jan 29, 200608:07 AM     5

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!"

Want to stay up to date with this post? Sign Up Now ›

More from Chowhound

Celebrate Rage Baking with a Recipe for Buttermilk Pie
Food News

Celebrate Rage Baking with a Recipe for Buttermilk Pie

by Amy Schulman | In this politically charged climate, oftentimes we feel helpless. The polar ice caps are melting...

11 Romantic Risotto Recipes Perfect for Valentine's Day
Recipe Round-Ups

11 Romantic Risotto Recipes Perfect for Valentine's Day

by Shelly Westerhausen | Although risotto is one of the simplest meals you could whip up, there is something undeniably fancy...

Pasta Loves Vodka: 7 Variations on a Classic Pairing
Recipe Round-Ups

Pasta Loves Vodka: 7 Variations on a Classic Pairing

by Chowhound Editors | A sauce of canned tomatoes tempered with cream is a no brainer for pasta. This recipe, however, which...

How to Make Chocolate Mousse
How To

How to Make Chocolate Mousse

by Miki Kawasaki | It’s not often that you run across a homemade dessert that can be made easily and on a whim (save...

Get fresh food news delivered to your inbox

Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week.