Peel, wash and cut the carrots into large pieces. Peel onion and ginger and chop finely. Melt butter in a pot. Sauté onion in it, dust with curry. Add carrot pieces, also fry. Add ginger and pour broth, bring to the boil and cook for about 15 minutes.
Wash the chives, shake dry and cut into coarse rolls, except for a few tips. Wash the crab meat and dab dry. Puree the soup, add cream and puree again briefly. Add the crab meat. Season to taste with salt and pepper. Arrange the soup in bowls. Garnish with chive rolls and chive tips