this soup looks so yummy and easy.

Ingredients:
2 tablespoons butter
1 pound carrots, peeled and diced
1 medium onion, diced
1 clove garlic, sliced
1 teaspoon fresh grated ginger
1 teaspoon ground cardamom
1/4 teaspoon cumin
2 teaspoons chili sauce
1/2 teaspoon kosher salt
1/2 teaspoon pepper
3 tablespoons all-purpose flour
3 cups vegetable stock
1 – 13 ounce can coconut milk
1/4 cup honey
2 tablespoons fresh lime juice
Fresh mint for garnish

1. In a large pot heat the butter over medium heat until it foams. Add the carrots and onions and cook until they start to soften, about ten minutes.
2. Add the garlic, ginger, cardamom, cumin, chili sauce, salt, and pepper. Cook until the spices are fragrant, about five minutes.
3. Add the flour and cook until no dry flour remains, about three minutes. Slowly, stirring constantly, pour in the vegetable broth. Bring the soup to a boil, then reduce to a simmer, partially cover, and cook for 20 minutes.
4. Once reduced add the coconut milk, honey and lime juice. Simmer, uncovered, for ten minutes or until the soup reaches your desired thickness. Serve with fresh chopped mint.