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    You are in: Home / Recipes / Potato Rosemary Soup With Crispy Carrots Recipe
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    Potato Rosemary Soup With Crispy Carrots

    Potato Rosemary Soup With Crispy Carrots. Photo by Dienia B.

    1/3 Photos of Potato Rosemary Soup With Crispy Carrots

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    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    15 mins

    35 mins

    LifeIsGood's Note:

    I found this recipe in an issue of Better Homes and Gardens, and decided to try it since I had all of the ingredients on hand. Wow, was I ever impressed by this simple recipe. The soup is flavorful, thanks to the rosemary (although my daughter actually likes it better without the rosemary - your choice to add it in or not!) and very hearty. Perfect for a cold winter day. The crispy carrots are optional but they really do take this soup up a notch. I like to make the crispy carrots first, but you could also start making them while the soup simmers. I could eat the crispy carrots all on their own!

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    Units: US | Metric

    Crispy Carrots

    • 1/3 cup vegetable oil
    • 2 medium carrots, peeled, then cut in ribbons with a vegetable peeler
    • kosher salt, to taste


    1. 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. 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. 3
      Crispy Carrots:.
    4. 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. 5
      Spoon soup into serving bowls and top with the crispy carrots and sprinkle with some black pepper.

    Ratings & Reviews:

    • on September 10, 2014


      i used awaldes suggestion for veggie stock warm soup cakepops on parade pnw leg of tour hope you are having fun made carrots smaller so easier to eat , it does bump up flavor

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    • on August 16, 2012


      Delicious soup. I love the rosemary flavor. Made for ZWT8

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on January 26, 2012


      This was good and beautiful.
      I used dried rosemary from the garden in the soup and for decoration a some fresh ones as well somevslices of boiled potatoes. The carrots ribbons were new for me and were really a nice addition. I'm not sure, perhaps next time I will try with vegetable broth instead of water and salt.
      At the end I got a thick and tasty soup.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Potato Rosemary Soup With Crispy Carrots

    Serving Size: 1 (265 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 249.7
    Calories from Fat 128
    Total Fat 14.2 g
    Saturated Fat 2.8 g
    Cholesterol 5.0 mg
    Sodium 238.8 mg
    Total Carbohydrate 28.6 g
    Dietary Fiber 4.1 g
    Sugars 2.8 g
    Protein 3.3 g

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