Soup – Made a ginger carrot soup with coconut milk but accidentally made it too salty, how do i fix it

Peter Martin at Chef Talk suggests adding sugar or cider vinegar. He also mentions the old potato trick but says it's not effective for him unless it's only slightly too salty.

Here's something useful to know. A good typical salt level for most savory foods is in the neighborhood of 1% by weight. So if you know how much your dish weighs in grams, then add 1% of that in salt and you should be very close to a good result. Adjust down if you are using any ingredients that are already salty, like capers. Adjust up if after the first few times you try this, it is a little light for you. You will also learn how much your salt weighs by volume so soon you can just use a measuring spoon or a pinch instead of weighing the salt.