Roasted carrots bring natural sweetness and caramelized depth to this silky little soup, and that depth gets a serious lift from fresh ginger and slowly softened onion. Simmered in vegetable broth and finished with coconut milk for a velvety, rich texture, the whole batch gets blended until glass-smooth, then strained if you want that ultra-refined shooter finish. A splash of apple cider vinegar brightens everything right before serving, keeping the flavor lively instead of flat or heavy. Poured into shot glasses with a swirl of coconut milk and a scatter of chives, these little cups look like a dinner-party flex but come together with simple, soothing ingredients. Warming ginger and vibrant carrots make this an easy, comforting choice to keep on rotation if you're eating in an anti-inflammatory way.
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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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