carrot ginger dressing

I have heaps of carrots growing in my garden at the moment so I have been checking out all of my cookbooks for carrot recipes, this dressing recipe came from “Its All Good” by Gwyneth Paltrow. It is perfect as a salad dressing, as a dip, or dolloped on a breakfast of smoked salmon, egg and avocado, which is what I had this morning.

To make 2 1/2 cups you will need;

2 x carrots roughly chopped
2 x shallots peeled and chopped, I just used green shallots as that is what was in my fridge
1/4 cup of roughly chopped fresh ginger
2 x tablespoons of sweet white miso paste, I used the miso in my fridge
1/4 cup rice vinegar
2 tablespoons light raw honey or xylitol, I just used honey
2 tablespoons of toasted sesame oil, I used normal sesame oil
1/2 cup grapeseed oil, I used olive oil
1/4 cup water
1/2 teaspoon sea salt
1/2 teaspoon ground black pepper

Puree everything together in a powerful blender or Thermomix until smooth, it will keep for up to a week in the fridge.