Potato Rosemary Soup With Crispy Carrots - cooking recipe

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

Preparation

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.
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.