Before cooking soup prepare our spices: turmeric, shambala, mint and measure the flour.
Now onions should be cleaned and cut into thin rings. Put on fire a saucepan (preferably with a thick bottom), pour into it 2 tbsp of olive oil, add onion, a little salt and pepper, mix well. Cover and let simmer for 15 minutes over medium heat, stirring occasionally. When the onions are cooked, they're ready.
Remove the lid, increase the heat, add our spices, the remaining olive oil, mix and add flour. Again peremeshaem and will continue to cook 3-4 minutes, stirring occasionally.
Then carefully add the broth (I used chicken broth). Do it gently, stirring constantly to avoid lumps. (Сook the broth separately).
Add cinnamon stick and cover with a lid, cook on low heat for 30-40 minutes. Now turn off the fire, add lemon juice and sugar to the soup, try and add salt and pepper to taste, and then remove the cinnamon.