Quick Carrot-Ginger Dressing

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1 cup sliced carrots (about 2 large)

1 small shallot, sliced

1 2-inch piece fresh ginger, peeled and sliced

1/4 cup white miso (soybean paste; found in the refrigerated section of the supermarket)

2 tablespoons rice vinegar

3/4 teaspoon toasted sesame oil

1/3 cup canola oil

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