Spicy miso-ginger carrot dip


Uncooked carrot(s)

2 pound(s), peeled, chopped

Miso paste

1 Tbsp

Toasted sesame oil

1½ tsp

Ginger root

1½ tsp, finely grated

Garlic clove(s)

1 large clove(s), finely minced

Rice vinegar

1 tsp

Low sodium soy sauce

1 tsp

Fish sauce

1 tsp

Sriracha hot sauce

½ tsp, or to taste

Uncooked scallion(s)

1 Tbsp, or cilantro, chopped (for garnish)


  1. Place carrots in small saucepan; add enough water to cover. Bring to a boil over high heat; reduce heat to medium-low and simmer until carrots are extremely soft, 10-15 minutes. Drain; let cool.
  2. Puree carrots with remaining ingredients, except scallions or cilantro; garnish and serve.
  3. Serving size: ¼ cup