Potato Rosemary Soup With Crispy Carrots
3
People talking
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!
- Ready In:
- 50mins
- Serves:
- Units:
3
People talking
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
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Crispy Carrots
- 1⁄3 cup vegetable oil
- 2 medium carrots, peeled, then cut in ribbons with a vegetable peeler
- kosher salt, to taste
directions
- 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.
- 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.
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Crispy Carrots:
- 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.
- Spoon soup into serving bowls and top with the crispy carrots and sprinkle with some black pepper.
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RECIPE MADE WITH LOVE BY
@LifeIsGood
Contributor
@LifeIsGood
Contributor
"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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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 flavorReply
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Delicious soup. I love the rosemary flavor. Made for ZWT8Reply
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This was good and beautiful.<br/>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.<br/>At the end I got a thick and tasty soup.Reply
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