Carrot Soup with Chili Croutons

Directions

1. Preheat the oven to 450 degrees.
2. Place the 3 tablespoons of olive oil in a soup pot over medium heat; add the onions and sauté for 10 minutes.
3. Stir in the carrots; sprinkle the mixture with salt and pepper and sauté for an additional 10 minutes.
4. In the meantime, place the bread cubes into a bowl and sprinkle with the olive oil, chervil and the chili powder. Transfer to a baking sheet and place in the oven for 6 minutes.
5. Pour the broth into the carrot mixture and bring to a simmer. Cook, covered, for 15 minutes and then remove from heat. Carefully blend the soup with a handheld mixer until smooth and then ladle into bowls.
6. Top with the croutons and serve immediately.