Potato Rosemary Soup With Crispy Carrots

Total Time: 50 mins Preparation Time: 15 mins Cook Time: 35 mins

Ingredients

• Servings: 6
• 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 potatoes, peeled and cut in 2-inch chunks (1 to 1 1/2 lbs)
• 4 cups water, divided
• 1 teaspoon dried rosemary, crushed
• 1/3 cup vegetable oil
• 2 medium carrots, peeled, then cut in ribbons with a vegetable peeler
• kosher salt, to taste

Recipe

• 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.