Lemon-Pepper Chicken Soup

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4 tablespoons butter

2 carrots, peeled and chopped

1 medium-large celery rib, chopped

1 onion, chopped

1 1/2 ounces fresh ginger, peeled and chopped

1 tablespoon ground coriander seed

2 teaspoons ground black pepper

1 teaspoon ground cumin

1/2 teaspoon cayenne

1/8 teaspoon (generous) ground clove

8 cups chicken broth

Large pinch saffron threads

3 tablespoons flour

1/2 cup heavy cream

2 tablespoons fresh lemon juice

Salt (optional)

2 cups diced tandoori-style chicken (from Master Recipe)

2 cups Saffron Basmati Rice (see recipe)

Whole cilantro leaves

Lemon wedges

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