ROSEMARY CARROTS
"You'll really enjoy the bold rosemary flavor in each bit e of this pretty side dish," assures Jacqueline Thompson Graves of Lawrenceville, Georgia. "The sliced carrots get added sweetness from a bit of brown sugar."
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- Place carrots and water in a saucepan; cover and cook over medium heat for 8-9 minutes or until crisp-tender. Drain, reserving 2 tablespoons cooking liquid. , Transfer carrots to a serving bowl and keep warm. In the same pan, combine chives, brown sugar, bouillon, rosemary, pepper and reserved cooking liquid. Bring to a boil; stir until bouillon is dissolved. Pour over the carrots and toss to coat.
Nutrition Facts : Calories 44 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 27mg sodium, Carbohydrate 11g carbohydrate (0 sugars, Fiber 0 fiber), Protein 1g protein. Diabetic Exchanges
CREAMY POTATO WITH ROSEMARY SOUP
A pureed vegetable soup can be an impressive, easy and affordable first course for an elegant dinner, or even a light dinner on its own with salad and bread.
Provided by USA WEEKEND columnist Pam Anderson
Categories Soups, Stews and Chili Recipes Soup Recipes Cream Soup Recipes Cream of Potato Soup Recipes
Yield 8
Number Of Ingredients 12
Steps:
- Heat oil over medium-high heat in a large, deep saute pan until shimmering.
- Add potatoes, then onion; saute, stirring very little at first, then more frequently, until squash start to turn golden brown, 7 to 8 minutes.
- Reduce heat to low and add butter, sugar and garlic; continue cooking until all vegetables are a rich spotty caramel color, about 10 minutes longer.
- Add cayenne pepper; continue to saute until fragrant, 30 seconds to 1 minute longer.
- Add broth; bring to a simmer over medium-high heat. Reduce heat to low and simmer, partially covered, until potatoes are tender, about 10 minutes.
- Using an immersion blender or traditional blender, puree (adding fresh rosemary)until very smooth, 30 seconds to 1 minute. (If using a traditional blender, vent it either by removing the lid's pop-out center or by lifting one edge of the lid. Drape the blender canister with a kitchen towel. To 'clean' the canister, pour in a little half-and-half, blend briefly, then add to the soup.)
- Return to pan (or a soup pot); add enough half-and-half so the mixture is souplike, yet thick enough to float garnish. Taste, and add salt and pepper if needed. Heat through, ladle into bowls, garnish and serve.
Nutrition Facts : Calories 187.6 calories, Carbohydrate 19.4 g, Cholesterol 22.5 mg, Fat 10.9 g, Fiber 2.3 g, Protein 4.1 g, SaturatedFat 4.9 g, Sodium 75.5 mg, Sugar 1.7 g
ROSEMARY SWEET POTATO SOUP
When the weather turns to Autumn,my thoughts turn to soup.This is a light soup,good as a first course at Thanksgiving or Christmas dinner,or a light meal with biscuits and salad.
Provided by Divinemom5
Categories Vegetable
Time 48m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- In dutch oven over medium high heat,combine chicken broth,sweet potatoes,carrots and 2 tsp.
- Rosemary.
- Bring to boil.
- Reduce heat to low,cover and simmer 20 minutes or until vegetables are tender.
- In medium skillet,combine butter,onion and garlic over medium heat.
- Stirring constantly,cook 8 minutes or until onions are translucent,transfer to large food processor.
- Reserving liquid,transfer sweet potato mixture to food processor,process until smooth.
- Stir pureed mixture into liquid.
- Stir in orange juice,salt and peppers.
- Return to low heat,cook 10 minutes or until heated through.
- Garnish each serving with fresh rosemary.
ROSEMARY POTATO SOUP WITH CRISPY CARROTS
This comes from my new issue of BH&G, it sounds so yummy I had to share it! Can't wait to try it out and will post a rating after I do.
Provided by Mysti Tillison
Categories Soups
Time 45m
Number Of Ingredients 10
Steps:
- 1. In a 4 or 5 qt Dutch oven, melt butter over med heat. Add onion, salt, and pepper. Cook, stirring occasionally, until onions are translucent but not brown. Add potatoes, 2 cups water, and rosemary. Bring to boiling, reduce heat and simmer, covered, until potatoes are fork-tender (abt 20 mins). Remove from heat.
- 2. With potato masher, mash potatoes until no lumps remain. Return to Dutch oven. Add remaining 2 cups water and bring to a boil. Reduce heat and simmer abt 10 mins, until thickened and desired consistency, stirring often to prevent sticking.
- 3. While soup is simmering, in a 10" skillet melt oil over med-high heat. Add carrot ribbons, a few at a time, to hot oil. Cook for 1-2 mins or until crisp. Transfer to cooling rack or paper towels, immediately sprinkle with salt.
- 4. Spoon soup into serving bowls; top with crispy carrots and sprinkle with coarse-ground black pepper.
POTATO ROSEMARY SOUP
I used mozzarella cheese in place of the feta and added bacon, carrots, and broccoli. Recipe posted as written. Great for warming up over the winter. Courtesy of www.twopeasandtheirpod.com.
Provided by AmyZoe
Categories Low Protein
Time 55m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- In a large stock pot, heat olive oil and saute onion until tender, about 5 minutes.
- Add garlic and cook for 2 minutes.
- Add potatoes, vegetable broth, and water to the pot. Bring to boil and reduce to medium heat.
- Let potatoes cook until tender, about 20 minutes. With a slotted spoon, remove 2 cups of the potatoes and set aside.
- Puree the remaining potatoes with an immersion blender or put potatoes in a blender or food processor.
- In a small sauce pan, melt butter.
- Stir in flour and cook for 2 minutes.
- Whisk in milk, bring to a boil and simmer until thickened.
- Slowly stir into large stock pot with the pureed potatoes.
- Bring to a boil and reduce heat to a low simmer. Stir the 2 cups of potatoes back into the soup.
- Stir in feta cheese and fresh rosemary. Season with salt and pepper, to taste. Cook for an additional 5 minutes. Serve warm.
Nutrition Facts : Calories 301.1, Fat 9.9, SaturatedFat 5.5, Cholesterol 26.2, Sodium 142.6, Carbohydrate 46.4, Fiber 5.4, Sugar 2.8, Protein 8
POTATO ROSEMARY SOUP WITH CRISPY CARROTS
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!
Provided by LifeIsGood
Categories Potato
Time 50m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- 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.
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