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1. In Dutch oven or large saucepan heat oil over medium heat. Add onions and season with salt. Cook 10 minutes, stirring occasionally.
2. Add carrots; cook for 10 minutes more, stirring occasionally. Add broth; bring to a simmer. Simmer, covered, 15 minutes. Remove from heat. Cool slightly.
3. In a blender or food processor, blend soup, 1/3 at a time, until smooth. Return to pot; heat through. Serve with Chili-spiced Croutons. Makes 4 servings.
1. Preheat oven to 450 degrees F. Cut crusty bread into 1/2-inch cubes. Toss with olive oil and chili powder. Spread cubes on baking sheet. Bake 5 to 7 minutes.