The heat finally broke enough today for me to make carrot ginger curry soup to eat chilled over the next few days. Used my regular old Joy of Cooking recipe which calls for just a bit of butter for sweating the aromatics, simmering the carrots in chix broth and pureeing with the stick blender. You can add cream or milk but I just swirl in some greek yogurt.
Well, I tasted it for seasoning and it's just plain boring. Not enough curry flavor, although it's better with a hit of cilantro, but I'm wondering what else I can do? I don't want to add more raw curry. Lemon juice? Balsamic? OJ? Can I toast some coriander and toss it in?
Any advice from you great cooks?