In a 3 quart saucepan, heat oil and saute onion until limp. Add curry powder and coriander. Cook one minute. Add honey, carrots and chicken stock. Cover and simmer until carrots are tender, about 20 minutes. Cool just enough to puree in the blender. Set aside.
In a small bowl, blend flour, milk and egg substitute. Stir into carrot mixture. Return carrot mixture to pan and cook over medium heat, stirring constantly until thickened, about 8-10 minutes. Garnish with chives when serving.
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