1. Heat a large non-stick pot over medium heat. Spray the pot with fat free olive oil spray and saute the onions and carrots for about 5 minutes.
2. Add the water and Herb Ox, bring to a boil, then reduce heat to medium low. Stir in the next four ingredients, lemon juice, ginger, curry and cayenne pepper. Cover the pot and let simmer for about 15 minutes until the carrots are tender.
3. Pour the soup into a blender or food processor. Blend until it's smooth, then transfer it all back into the pot. Keep it warm until you're ready to serve.
4. Ladel about 2 cups of soup into each serving bowl. Spoon 1/4 cup of sour cream onto each serving. Then top with 1/4 tablespoon of chives and black pepper to taste.
5. To get the effect in the picture, we put the sour cream into a plastic sandwich bag. The we cut off a corner and squeezed the sour cream around in a spiral. Drag a fork through it and sprinkle the chives on top.

Yield: 4 Servings