Peel and finely dice the onion, garlic and ginger. Peel, wash and cut carrots into small pieces. Heat the oil in a pot and fry the carrots, onion, garlic and ginger for about 4 minutes. Deglaze with 1 litre of water and stir in vegetable stock. Bring to the boil and let it boil without lid at medium heat for about 20 minutes. In the meantime cut chives into pieces of about 1 cm length.
Remove soup from the stove and puree. Bring the soup to the boil again and stir in Cremefine. Season with salt, pepper and sugar. Arrange soup in bowls. Sprinkle with chives and potato chips