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!)

Ingredients:

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

Directions:

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.