Carrot Ginger Dressing

• servings: 4 servings
• active time: 10 minutes
• total time: 30 minutes

Ingredients

1½ cups chopped carrots (1 large or 2 small carrots)

⅔ to 1 cup water

½ cup extra-virgin olive oil (more for drizzling)

¼ cup rice vinegar

1 tablespoon chopped fresh ginger

½ teaspoon sea salt

Directions

Preheat the oven to 400°F and line a baking sheet with parchment paper.

Toss the carrots with olive oil and spread evenly on the baking sheet. Roast for 20 to 25 minutes, or until the carrots are soft.

Transfer the cooked carrots to a blender and add ⅔ cup water, the olive oil, vinegar, ginger, and salt. Blend the dressing until smooth. If the dressing is too thick, add up to ⅓ cup more water and blend again.

Chill the dressing in the fridge until ready to use.