2) Heat the olive oil in a large soup pot. Add the onion and cook until softened but not browned, about five minutes. Add the carrot, and cook for five minutes, and then add the remaining vegetables at five minute intervals, adjusting the heat as necessary so the vegetables don't brown.
3) When all the vegetables are soft, add the chicken stock. Bring to a boil, reduce the heat and simmer for five to ten minutes, or until the soup has come together, it should have a thick consistency.
4) Garnish each bowl with the chilli powder and more olive oil.
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representatio