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Edamame Dip With Crudites


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4 large carrots

3 celery ribs, strings removed with a vegetable peeler

1 seedless cucumber (usually plastic-wrapped), halved lengthwise and cored

1 bunch radishes

1 lb fresh or frozen shelled edamame (soybeans; 3 cups)

2 1/2 teaspoons salt

1 tablespoon chopped garlic

5 tablespoons extra-virgin olive oil

1 tablespoon fresh lime juice

1 teaspoon sugar

1/2 teaspoon black pepper

1/4 cup chopped fresh cilantro

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