Tag Archives: creamy

Silky Ginger PB Soup

6 Jan

A friend of mine made this tasty soup for an appetizer when we went to her house for dinner a couple months ago. I’ve been meaning to try it myself since then, and I finally got around to it. I’ll definitely be adding this to my regular recipe file.

If you use vegetable broth instead of chicken broth, this soup is totally vegan. It’s amazing how creamy and silky it is without any dairy. It makes for a smooth, rich, and filling lunch or dinner. The original called for just zucchini, but I decided to toss some carrots in there too. It came out a beautiful yellow color.

Silky Ginger Peanut Butter Soup

Overall, the flavors are strongly ginger-y and peanut butter-y, which is why I decided to go with that in the name. The original recipe didn’t use peanut butter at all, so I imagine the flavor profile changed quite dramatically. But the peanut butter is really tasty and adds more protein, which is especially helpful if you go with the veggie broth. The PB-ginger combo reminds me of Malay or Thai food. Delicious!

Try this out, and serve a big bowl as a main meal or a small cup as an appetizer for an Asian main course.

Silky Ginger Peanut Butter Soup

Silky Ginger PB Soup adapted from The Clothes Make the Girl

1 tablespoon olive oil
1/2 medium onion, diced
4 large cloves garlic, minced
1 teaspoon salt
1 ounce fresh ginger, peeled and chopped
1/2 teaspoon ground black pepper
2 medium zucchini, chopped
2 medium carrots, chopped
4 cups vegetable or chicken broth
1/2 cup peanut butter

Heat oil in a large soup pot on medium heat, 2 minutes. Add onions and garlic. Stir often and cook until the onions and garlic are soft and golden, but not browned, about 7 minutes. Add ginger, salt, and black pepper; stir to combine.

Add the zucchini and carrots into the pot. Stir well, then cook ’til beginning to soften, about 5 minutes. Add the broth, bring to a boil, cover, and reduce heat to simmer. Cook 45 -60 minutes until all the veggies are very soft.

Stir in the peanut butter. Puree with an immersion blender or by blending in batches in a blender or food processor. Serve hot.

Linking Up With:

Funday Monday from Still Being Molly
Block Party from Sumo’s Sweet Stuff
Made by you Monday from Skip to my Lou
Inspiration Monday from Twelve O Eight
Time to Sparkle from Love Grows Wild
Wonderfully Creative Wednesday from All She Cooks
Create It Thursday from Lamberts Lately
Full Plate Thursday from Miz Helen’s Country Cottage
All Things Pretty from Sparkles and a Stove

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Best Chocolate Frosting Ever

17 Jan

I mixed up this chocolate frosting to cover some coconut cupcakes, and it is TO DIE FOR. It tastes like a chocolate bar turned into cream on top of a cupcake. I will mos def be using this for future baking projects.

With a hand mixer, I creamed 1/2 cup softened butter in a large bowl. I added in  2 1/4 cups powdered sugar and 3/4 cup cocoa. Then I added 1/4 teaspoon vanilla and blended in enough milk to make it a spreadable consistency — about 1/4 cup milk.

[UPDATE: I was making this with Betsy for a cake the other day, and she pointed out that I don’t read very well. Apparently I’ve been using ground sweetened chocolate, which is totally different than cocoa powder. As in, one has additional sugar, and one doesn’t. No wonder this frosting tastes amazing! It’s got about a million times more sugar than an average frosting. SOOO…. if you want a super delicious frosting that may induce diabetic shock, I recommend using Ghiradelli Sweet Ground Chocolate. 01/21/12]

DELICIOUS. This is just the classic version. To cover my coconut cupcakes, I decided they needed more of a coconut flavor, so I whipped up another batch…

Chocolate Frosting

CHOCOLATE COCONUT FROSTING: In this one, I substituted  1/4 cup coconut milk for the regular milk, and then stirred in 1/2 cup shredded coconut. Still mostly a chocolate flavor, with a slight hint of coconut. Perfect for my cupcakes!

Chocolate Coconut Cupcakes

How Sue Sees It:
All I have to say is: try this on EVERYTHING!