so i'm making soup, right? everything's going well. there's yam, potato, carrot, peppercorn squash, onion, thyme, rosemary, salt...and i added apple cider vinegar for some sweetness/tartness but i put in a little too much. ugh. what can i add to minimize the really vinegar-y/sweet flavour without compromising the integrity of the whole soup? i already blended it so pouring off some of the liquid isn't really an option.