Potato Rosemary Soup With Crispy Carrots Recipe

Name: Potato Rosemary Soup With Crispy Carrots
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon butter; 1 medium yellow onion, chopped; 1/2 teaspoon salt (I use Kosher); 1/4 teaspoon black pepper; 4 medium russet potatoes (1 to 1 1/2 lbs) or 4 medium white potatoes, peeled and cut in 2-inch chunks (1 to 1 1/2 lbs); 4 cups water, divided; 1 teaspoon dried rosemary, crushed; Crispy Carrots; 1/3 cup vegetable oil; 2 medium carrots, peeled, then cut in ribbons with a vegetable peeler; kosher salt, to taste

Servings: persons

1 tablespoon butter
1 medium yellow onion, chopped
1/2 teaspoon salt (I use Kosher)
1/4 teaspoon black pepper
4 medium russet potatoes (1 to 1 1/2 lbs) or 4 medium white potatoes, peeled and cut in 2-inch chunks (1 to 1 1/2 lbs)
4 cups water, divided
1 teaspoon dried rosemary, crushed
Crispy Carrots
1/3 cup vegetable oil
2 medium carrots, peeled, then cut in ribbons with a vegetable peeler
kosher salt, to taste

1
In a medium-to-large-sized soup pot, melt butter over medium heat. Add onion, salt and pepper. Cook, stirring, until the onions are translucent but not browned. Add potatoes, 2 cups of the water and rosemary. Bring to boiling, then reduce the heat and simmer, covered, for 20 minutes or until the potatoes are tender and can be pierced with a fork. Remove from heat.
2
Mash the potatoes with a potato masher until no lumps remain. (You could also use an immersion blender or a regular blender. This will make the soup smoother.) Add remaining 2 cups of water. Bring to boiling, then reduce heat and simmer, uncovered, about 10 minutes or until thickened and to your desired consistency, stirring frequently.
3
Crispy Carrots:
4
In a 10 inch skillet, heat oil over medium-high heat. Wait until the oil gets hot. Add the carrot ribbons, a few at a time, to the hot oil. Cook for 1 to 2 minutes or until crisp. Transfer to a cooling rack or paper towels and immediately sprinkle with the kosher salt.
5
Spoon soup into serving bowls and top with the crispy carrots and sprinkle with some black pepper.

290

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 tablespoon butter, 1 medium yellow onion, chopped, 1/2 teaspoon salt (I use Kosher), 1/4 teaspoon black pepper, and more.

Yes, Potato Rosemary Soup With Crispy Carrots falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Potato Rosemary Soup With Crispy Carrots

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