CURRIED CHICKEN SOUP WITH CARROTS

Curried Chicken Soup with Carrots image

Provided by Moshe Nov

Yield Makes 4 servings

Number Of Ingredients 10

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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

Steps:

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