1/2 pound carrots (about three cut in 1/2 inch pieces)

1/4 cup chopped peeled fresh ginger

1/4 cup chopped shallots

1/4 cup seasoned rice vinegar

1 T soy sauce

1 T  Asian sesame oil

1/2 Cup peanut or veg oil

1/4 cup water

Pulse carrots in a food processor until finely ground; they should  be almost pureed.  Add ginger, shallots, vinegar, soy, and sesame oil and pulse, running, add oil in a slow stream.   Transfer dressing to a blender; add water, and blend until smooth– 2-3 minutes.