Potato Rosemary Soup with Crispy Carrots

Warm up with a comforting bowl of Potato Rosemary Soup with Crispy Carrots, a velvety blend of tender potatoes, fragrant rosemary, and creamy broth paired with golden, julienned carrots for a delightful crunch. This heartwarming recipe is a celebration of rustic flavors enhanced by the earthy sweetness of olive oil, aromatic garlic, and rich heavy cream, making it perfect for cozy dinners or as an elegant starter. Ready in just an hour, this soup is not only easy to prepare but also visually stunning with its vibrant garnish of crispy carrot strips. Ideal for vegetarians and customizable to taste, this recipe will quickly become a favorite for its irresistible combination of creamy, herby, and crispy textures.

Nutriscore Rating: 82/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

Ingredients

• 4 medium (about 800g) potatoes
• 1 large onion
• 2 cloves garlic cloves
• 3 tablespoons olive oil
• 4 cups vegetable broth
• 2 teaspoons (chopped) fresh rosemary
• 0.5 cup heavy cream
• 2 medium carrots
• 1 tablespoon butter
• 1 teaspoon (or to taste) salt
• 0.5 teaspoon (or to taste) black pepper

Directions

Step 1

Peel and dice the potatoes into small cubes. Finely chop the onion and garlic. Set all aside.

Step 2

Heat 2 tablespoons of olive oil in a large pot over medium heat. Add the chopped onion and garlic, cooking for 3-4 minutes until translucent and fragrant.

Step 3

Add the diced potatoes to the pot and stir to combine with the onion and garlic mixture. Sprinkle the chopped rosemary over the potatoes.

Step 4

Pour in the vegetable broth and bring the mixture to a boil. Reduce heat to low and simmer for 20-25 minutes, or until the potatoes are soft and tender.

Step 5

While the soup is simmering, prepare the crispy carrots. Peel the carrots and cut them into thin strips (julienne-style).

Step 6

Melt 1 tablespoon of butter in a skillet over medium heat. Add the carrot strips and cook for 6-8 minutes, stirring occasionally, until they are golden and crisp. Set aside on a paper towel to drain any excess oil.

Step 7

Once the potatoes are tender, use an immersion blender to purée the soup until smooth. Alternatively, transfer the soup to a blender in batches and blend until creamy.

Step 8

Stir in the heavy cream and season the soup with salt and black pepper to taste. Allow it to simmer for an additional 2-3 minutes, stirring occasionally.

Step 9

Ladle the soup into bowls and top each serving with a handful of the crispy carrot strips. Drizzle with the remaining tablespoon of olive oil for a finishing touch.

Step 10

Serve hot and enjoy!

Nutrition Facts

Serving size	(4658.1g)

Amount per serving	% Daily Value*
Calories	4368.7

Total Fat 106.5g	0%
Saturated Fat 39.8g	0%
Polyunsaturated Fat 7.3g
Cholesterol 152.9mg	0%
Sodium 5129.5mg	0%
Total Carbohydrate 770.5g	0%
Dietary Fiber 88.8g	0%
Total Sugars 67.5g
Protein 101.3g	0%

Vitamin D 2.2IU	0%
Calcium 718.2mg	0%
Iron 40.7mg	0%
Potassium 19604.3mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 21.6%

Protein: 9.1%

Carbs: 69.3%