A touch of brown sugar?

Yep....sugar...or get some sweet onions and sautee them and add more carrot....but sugar is easier...
Also some cheese will smooth it out....add some grated parm....that should help a lot.
Linda C

Got it. I forgot I had my parm rinds saved for just a reason like this. I will go toss them in.

Thanks!

Alexa

I agree, the parmesan should help a lot and the sugar can be used too, if you still need "help".

Annie

..... or honey

Thanks everyone! The parm rinds did the trick, I didn;t even need the sugar!

You all are the best!

Alexa

Alexa, I tried that low sodium V8 once. I thought it was awful! I'll stick to the regular stuff!

Hope the suggested additions save your soup!

Linda

One of the things I sometimes forget from chem way back when is that calcium is a buffering agent. It "wants" to keep a solution Ph neutral....so adding cheese or milk will make something that seems too acid, less so. So adding some crumbs of a Citrical tablet might have helped too....but parmesan tastes better!

I made some fresh vegetable stock with vegetables from my garden recently, and it turned out kind of sour. But rather than putting actual sugar in the pot to cut the sour, which I try to avoid like the plague, I used fresh pressed apple cider (not to be confused with apple juice), instead. Apple cider is just pressed apples, nothing else, and that sweetened the soup naturally without adding cheese (I wanted to keep the stock vegetarian). It worked! I put somewhere around 1-2 cups of apple cider in a very large stock pot (I make my soups/broths in bulk). If you try this, try a little at a time, and add to suit your taste.

An older post but still a valid contribution. Sugars will help with sour and acidic foods. Apple is full of sugar, especially cider, but a natural sugar. I often us a bit of maple syrup.

I just made a rhubarb chili. Very well knowing i would be dealing with a 'sour/tart' flavor.
I used a couple grated carrots and an 1/2 apple i had leftover from a fruit salad...
Still a bit tart and way too spicy by over-doing the chipotle, i sauteed another onion and a cup of edamame and a can of garbanzo beans...delish finally. With a dollop of yogurt, fetta, fresh cilantro cream, it paired well with the spicy tart chili.

A left over chunk of parm rind is so good in the last 45 min of any hearty soup. I often add when i'm heating up a frozen qrt of homemade.