Miso is quite salty, so you may not need additional salt.

1/4 cup peanut or neutral oil, like sunflower
1/4 cup unseasoned rice vinegar
3 tablespoons white miso
1 tablespoon dark sesame oil
2 medium carrots, peeled and cut into big pieces
1 piece fresh ginger (1-inch long), peeled and roughly chopped
(salt and) pepper, to taste
up to 1/4 c water, optional

1. Put all ingredients except salt and pepper into a food processor and pulse a few times to mince carrots. Then let machine run for a minute or so until mixture is chunky-smooth. The mixture at this point is quite saucy; if you’d like more of a salad dressing consistency, add up to a quarter cup of water and process further.

2. Taste and add (salt and) pepper. Serve immediately or transfer to a covered container and refrigerate.