Curried Chicken Soup with Carrots

• 2 tablespoons olive oil
• 1 pound onions, chopped
• 3/4 pound carrots, peeled, cut into 1/2-inch cubes
• 2 teaspoons curry powder
• 1/4 teaspoon ground cardamom
• 1/4 teaspoon ground coriander
• 4 cups canned low-salt chicken broth
• 2 tablespoons all purpose flour
• 1 pound skinless boneless chicken thighs, cut into 1/2-inch cubes
• 3 tablespoons chopped fresh cilantro

1. Heat oil in heavy large pot over medium heat.
2. Add onions and carrots.
3. Cover; cook until onions are tender but not brown, stirring occasionally, about 12 minutes.
4. Mix in spices; stir 2 minutes.
5. Transfer 1 1/2 cups onion-carrot mixture to blender.
6. Add 2 cups broth and flour; blend until smooth.
7. Sprinkle chicken with salt and pepper.
8. Add to pot and stir over medium heat 5 minutes.
9. Add puree from blender and remaining 2 cups broth.
10. Bring soup to boil.
11. Reduce heat to medium-low and simmer until chicken is tender and soup thickens, stirring occasionally, about 25 minutes.
12. Mix in cilantro; season soup to taste with salt and pepper.

olive oil, onions, carrots, curry powder, ground cardamom, ground coriander, chicken broth, flour, chicken thighs, fresh cilantro

Taken from www.epicurious.com/recipes/food/views/curried-chicken-soup-with-carrots-104463 (may not work)