Help! What can I do? Fennel and Ginger soup is too hot

[roisin]

I made some Fennel and ginger soup (WW recipe), but it's too hot/spicy.

What can I add to tone it down a bit?

It has in fennel, onion, garlic, ginger, fresh coriander, & lemon zest.

sugar maybe? or tomatoes perhaps. sweet ususally counteracts hot, maybe add a bit of tom puree or tinned toms to a little of the soup to see how that goes?

ah, just saw was a ww recipe so maybe sugar not an option

I've heard that dairy can help with spice, (just notice how much yogurt Indian restaurants use!) Try some creme fresche, or plain yogurt. It may help.

Coconut milk.
Or just water and salt.
A bit of mango chutney wouldn't go a miss, as sugar does help a bit!

plain yoghurt? (It sounds delicious btw)

Thanks guys!
I made loads so stocked up the freezer.
I love spicy food, but this was just a bit OTT. I think I'll dry yoghurt with the next batch and see how it tastes.

Cheers,
R