Miso-Carrot Dressing

• 2 small carrots, coarsely chopped
• 2 small garlic cloves, peeled
• One 3/4 -inch piece of fresh ginger
• 2/3 cup fresh carrot juice
• 2 tablespoons yellow miso
• 1 tablespoon rice wine vinegar
• 1 tablespoon olive oil
• 1/4 teaspoon sugar
• 2 teaspoons minced fresh basil
• 2 teaspoons minced fresh cilantro

1. In a blender, combine the carrots, garlic, ginger, carrot juice, miso, vinegar, olive oil and sugar and blend until perfectly smooth. Transfer to a jar. Just before serving, stir in the basil and cilantro.
2. Make Ahead: The dressing can be refrigerated for up to 4 days.
3. Notes: ONE TABLESPOON: Calories 16 kcal, Protein .3 gm, Soy Protein .2 gm, Carbohydrate 2 gm, Cholesterol 0, Total Fat .8 gm, Saturated Fat .1 gm

carrots, garlic, ginger, fresh carrot juice, yellow miso, rice wine vinegar, olive oil, sugar, fresh basil, fresh cilantro

Taken from www.myrecipes.com/recipe/miso-carrot-dressing (may not work)