Sweet roasted carrots and fresh ginger come together in these little sippable shooters, a fun and elegant way to start any dinner party. The carrots are roasted until caramelized at the edges before getting simmered with onion, ginger, and vegetable broth, then blended until silky smooth. A touch of coconut milk and a splash of apple cider vinegar round out the flavor with just the right balance of richness and brightness. Straining the soup gives it that ultra-refined, velvety texture that makes it feel special enough for a shot glass. Finished with a delicate drizzle and a scatter of fresh chives, these little cups are as pretty as they are comforting. It's an easy make-ahead appetizer that fits perfectly into a vegetarian spread.
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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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