Sweet roasted carrots and warming fresh ginger form the heart of these little soup shooters, simmered together with vegetable broth until the flavors turn deep and mellow. A splash of coconut milk gives the puree its silky, rounded finish, while a touch of apple cider vinegar keeps everything bright instead of flat. Blending the soup completely smooth, then straining it, gets you that velvety, sippable texture that makes these feel like a proper appetizer rather than just soup in a smaller cup. A few slivers of fresh chive and an extra drizzle of coconut milk on top add color and a savory finish to each glass. These are easy to portion ahead for a party, served warm in shot glasses or espresso cups for guests to sip standing up. They're a genuinely great pick for a dairy free spread, no special-casing required at the table.
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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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