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

From some google searches - one said to put raw potatoes to absorb the salt. I am not sure if that will work for the soup as it is a thick carrot soup. Adding water would make it watery. Does anyone have any other methods that would work for me? I would like to keep the soup thick. 

Thank You

Edit - the butternut squash worked for me!
Steam a head of cauliflower, puree it. Add it to the soup. You might also consider some squash or sweet potato puree.