Miso-Carrot Sauce with Ginger

This colorful dressing is the high-quality version of the goopy stuff they put on salads in many Japanese restaurants. I make it in the food processor, but if you prefer something smoother, just throw everything in a blender. Use this as a salad dressing, but also on warm or chilled chickpeas or edamame. Or toss a few spoonfuls into any plain cooked who…