Carrot-Ginger Dressing

This dressing would be great poured over a simple green salad, or a nice bowl of steamed spinach. It makes about a jarful, so you might want to either cut the recipe in half or pour it over everything you eat this week!)


1/2 lb carrots, peeled & sliced into 1" chunks (about 1/2 bunch)
1 T fresh minced ginger
2 cloves garlic, minced
1/4 c fresh lemon juice
2 T water
1 T white wine vinegar
1 t roasted sesame oil
1 t olive oil
1 t agave syrup
a few dashes of sriracha (a Thai hot sauce)
1/4 t salt


Boil up the carrots until tender (I steamed them), about 15 minutes or so. Drain and run under cold water until cool. Add the drained carrots and everything else into a food processor and blend until smooth. Thin out the dressing if needed with a little water.