souper sunday

i've never made soup before.  well, i've made various chilis and taco soup, etc. but i've never made the kind of soup where you have to puree veggies and make it into a liquid consistency.  i did this for the first time last night.  i'd like to try to start making soups on the weekend to then refrigerate or freeze and have on hand for the upcoming days. for this one i used a WW recipe for creamy thai carrot soup and went to work boiling, simmering and blending (thank you mom and dad for my new ninja blender/food processor!).  i actually enjoyed the process and though i didn't have any of the soup last night, i was looking forward to it today for lunch.  i have to say, i'm not as fond of it as i had hoped.  while it looks tasty:

it just didn't have the flavor i was hoping for.  the recipe calls for a pound of carrots, chicken broth, onions, garlic, salt, tofu (to make it creamy without using cream), curry paste and ginger root.  oddly enough, all i had to buy for this was tofu so it seemed like a great choice!  i tasted it after i had pureed it and found it to be a little bland, so i added some garlic salt and fresh cilantro, then re-blended.  letting it sit overnight definitely helped some of the other flavors come through.  it does have a little heat to it because of the curry paste and garnishing it with fresh mint gives it a coolness that is really nice.  however, if i make it again i'll add more broth (it came out the consistency of baby food) and spice it up a little more.  overall it's not bad and it would be fine to have a cup of it with the rest of your meal, but on it's own it's not the most satisfying dish in terms of flavor.  it is very filling, though, which is probably why it's only 2 points for a serving on weight watchers!  if i were grading this soup i'd give it a C and hopefully if i make it again i can bring that up to a B!