When you want to impress guests with something unique and sophisticated, these Carrot Soup Shots deliver maximum impact in a tiny package. These miniature servings of creamy, spiced carrot soup are served in small glasses or cups, creating an elegant appetizer that’s both visually stunning and deliciously warming. The concentrated flavors of sweet carrots, aromatic spices, and creamy texture make each sip a perfect burst of comfort food in party-friendly form. These soup shots are ideal for cocktail parties, holiday gatherings, or any time you want to serve something memorable that guests can easily enjoy while mingling.
Serves: 12-15 shots (2-ounce servings)
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Ingredients
- 2 pounds carrots, peeled and chopped
- 1 large onion, diced
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 4 cups vegetable broth
- 1/2 cup heavy cream
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/4 teaspoon cinnamon
- 1 teaspoon salt (or to taste)
- 1/4 teaspoon black pepper
- 1 tablespoon honey
- 2 tablespoons fresh lemon juice
For Garnish:
- 1/4 cup crème fraîche or sour cream
- 2 tablespoons fresh chives, finely chopped
- 1 tablespoon toasted pumpkin seeds
- Paprika for dusting
- Small herb sprigs
Equipment Needed
- Small shot glasses, espresso cups, or 2-ounce tasting cups
Preparation Steps
Preparing the Vegetables
Wash and peel all carrots, then chop them into roughly equal pieces about 1-inch thick. This ensures even cooking. Dice the onion into small pieces and mince the garlic and fresh ginger. Having everything prepped before you start cooking makes the process much smoother.
Building the Flavor Base
Heat olive oil in a large pot over medium heat. Add the diced onion and cook for 5 minutes until it becomes soft and translucent. Add the minced garlic and grated ginger, cooking for another minute until fragrant. The kitchen should smell amazing at this point. Add the ground cumin, coriander, and cinnamon, stirring constantly for 30 seconds to release the spice oils.
Cooking the Carrots
Add the chopped carrots to the pot and stir to coat them with the spice mixture. Pour in the vegetable broth, making sure all carrots are covered. Bring the mixture to a boil, then reduce heat to medium-low and simmer for 20-25 minutes, or until the carrots are completely tender when pierced with a fork.
Creating the Smooth Base
Remove the pot from heat and let it cool slightly for safety. Using an immersion blender, blend the soup directly in the pot until completely smooth. If you don’t have an immersion blender, carefully transfer the soup in batches to a regular blender, being cautious with the hot liquid. The soup should be silky and uniform in texture.
Adding Final Flavors
Stir in the heavy cream, honey, and lemon juice. Season with salt and pepper, tasting and adjusting as needed. The soup should have a perfect balance of sweet carrots, warm spices, and bright acidity from the lemon. If the soup seems too thick for easy sipping, thin it with a little extra broth or cream.
Preparing for Service
Allow the soup to cool to a comfortable drinking temperature. It should be warm but not scalding hot, since guests will be sipping it directly. If making ahead, you can reheat gently before serving, stirring occasionally to prevent a skin from forming on top.
Serving and Presentation
Pour the soup into your chosen small glasses or cups, filling each about three-quarters full to leave room for garnish. A small ladle or measuring cup with a spout makes this task much easier and neater.
Garnishing for Impact
Top each soup shot with a small dollop of crème fraîche or sour cream. Sprinkle with chopped chives and a few toasted pumpkin seeds for crunch. Dust lightly with paprika for color contrast and add a tiny herb sprig if desired. The garnish should be proportional to the small serving size.
Serving Tips
Arrange the soup shots on a serving tray with small spoons, though many guests prefer to simply sip them. Serve within 30 minutes of garnishing to maintain the best appearance and temperature. These shots are best enjoyed warm and fresh.
Make-Ahead and Storage
The soup base can be made up to 2 days ahead and stored in the refrigerator. Reheat gently before serving and add garnishes just before presenting to guests. The soup also freezes well for up to 3 months, though you’ll need to stir well after reheating as cream-based soups can separate slightly.
Variations and Dietary Options
For a dairy-free version, substitute coconut cream for heavy cream and skip the crème fraîche garnish. Add a pinch of curry powder for an Indian-inspired twist, or try orange zest instead of lemon juice for a different citrus note. For a spicier version, add a small pinch of cayenne pepper or a dash of hot sauce.
