Sweet roasted carrots are the whole point here — caramelized in the oven until their edges turn deep gold, then simmered with softened onion and freshly grated ginger for a soup that's warm, earthy, and just a little bright. A splash of full-fat coconut milk gets stirred in at the end for body, along with a touch of apple cider vinegar to balance all that natural carrot sweetness. Blitzed silky-smooth and pushed through a strainer, it pours into shot glasses or espresso cups like something out of a proper dinner party, finished with a thread of coconut milk and a scatter of chives. It's a great little starter for anyone watching their sodium closely, since the flavor is built from roasting and fresh aromatics rather than leaning on a heavy hand with seasoning. Serve it warm in tiny glasses and let the carrot-ginger flavor do the talking — nobody will miss a thing.
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Preheat the oven to 425°F (220°C). Spread the carrot pieces on a large rimmed baking sheet, drizzle with 1 tbsp of the olive oil, and sprinkle with 1/4 tsp of the salt. Toss to coat and arrange in a single layer. Roast for 25–28 minutes, turning once halfway through, until the carrots are tender and caramelized at the edges.
While the carrots roast, heat the remaining 1 tbsp olive oil in a large saucepan over medium heat until shimmering. Add the onion and cook, stirring occasionally, until softened and translucent, about 6–7 minutes.
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