Combine the flour and butter in a heavy pan over medium heat and cook, stirring often, for 4 or 5 minutes. Don’t let it brown.
Heat the olive oil in a large pot, add carrots, onions, celery, garlic, poblano peppers, cumin and thyme. Saute 8 to 10 minutes until the vegetables are slightly softened. Add the chicken base, water and pepper. Cook until the carrots are tender but still crisp, about 10 minutes. Whisk in the butter/flour mixture and cook 5 minutes longer, stirring often. Remove from heat. Add hot sauce to taste. At this point you can hold the soup in the fridge until dinner. Before serving, add the cream and chicken and heat through. Garnish with the cilantro and enjoy!