Roast Carrot & Chestnut Soup with Croutons

Ingredients

• 1 large yellow onion, chopped
• 3 large carrots, chopped
• 2 cups chestnuts, roasted and peeled
• 1 pinch kosher salt, plus more as needed
• 4 tablespoons extra-virgin olive oil, divided
• 4 cups chicken stock
• ¼ cup heavy cream
• 3 thick slices of rustic bread, crusts removed and cut into 3/4‑inch dice
• 1 pinch freshly cracked black pepper