Peel onion and carrot and cut into small cubes. Peel ginger and grate finely.
Sauté onion in oil, add carrots, ginger, salt and a pinch of sugar and simmer some minutes.
Douse with soup and simmer until carrots are tender.
Puree soup with an electric mixer, stir in cream and season with salt and pepper.
For the chips cook basmati rice, mix with one egg white, heat oil in a coated pan cover the pan thin with the rice and fry them.