Creamy Curry Chicken Soup

2 T olive oil
1 small onion, chopped
1 1/2 cup carrots, peeled, cut into 1/2-inch cubes
1 cup chopped celery
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, cut into 1/2-inch cubes

Heat oil in heavy large pot over medium heat. Add Chicken and cook til done remove and set aside. Add onions celery and carrots. Cook until onions are tender but not brown, stirring occasionally, about 12 minutes. Mix in spices and flour; stir 2 minutes. Add broth, chicken and cook til carrots are tender. Add 1 cup of cream and salt and pepper to taste.