In this dressing, the carrots are cooked and then puréed with the other ingredients to create a salad dressing that doesn’t require a lot of oil. Not that oil is bad for you necessarily, but if you’re counting calories or find other oil-based dressings too heavy or just want a change from standard dressings, then this is a good alternative. It tastes good, too. Other vegetables to use: beets (amazing color!), winter squash, celeriac.

1 1/2 c (peeled) sliced carrots
1 1/2 c water
2 T vinegar
2 – 4 T extra-virgin olive oil
2 T tomato paste or ketchup (omit sugar, if using, if using ketchup)
1 T agave syrup, maple syrup, sugar, or other sweetener, optional
1 t soy sauce
1 T nutritional yeast
pinch cayenne
ground black pepper, to taste

1. Boil or steam carrots in the water until very tender. Drain, reserving water.

2. Combine carrots and 1 cup of the cooking liquid until puréed. Add remaining ingredients and blend until smooth. Add more of the cooking liquid if the dressing if the consistency of the dressing is too thick. Taste and add more of any of the elements as you see fit.