Carrot Ginger Dressing

Spring is here. Have you started your spring cleaning? I am pretty good at clearing up closets and stuff that the kids have outgrown. But, there is one aspect of the house that I cannot force myself to let go of. Even when I don't need them anymore. They are cook books. I decided that it is high time for me to get rid of many cook books that I have not even used more than once. When I was sorting through them, there was a pasta salad recipe that had carrot dressing. This dressing is inspired by that. This dressing is creamy, feels rich but is not.

One Year Back - Whole Wheat Savory Carrot Rolls
Two Years Back - Marshmallow Fondant, Cranberry Pull-apart buns
Ingredients: 
Large carrots - 4 peeled and sliced
Ginger - 1 inch peeled and diced
Olive oil - 2 TBSP
Vegetable broth - 1 1/2 cups plus more as needed
Salt - 1 tsp or as per taste
Red chilli powder - 1/2 tsp (or black pepper, cayanne)
Cumin powder - 1/4 tsp (optional)
Red wine vinegar - 2 TBSP (You could use lemon juice, lime juice instead)

Method:
In a saucepan, boil carrots and ginger with vegetable stock.  When it comes to a boil, cover with a lid and let it cook till carrots are soft. Add salt, cumin powder if using and red chilli powder. Simmer for 2 - 3 minutes and turn off the heat. When cool enough to be blended, take it in a food processor or a blender. Add Red wine vinegar or lemon juice, oil and blend. If it is very thick, you can add more water or broth to loosen up the dressing. Adjust the salt if needed and serve on salad. Refrigerate the dressing for up to 3 days.

Notes:
If you cook the carrots without closing the pan with a lid, you might end up adding more liquid to get the desired consistency. You could add more oil than specified, but I didn't want this to be a high calorific dressing. Since this dressing is more of water based (carrots are watery, broth is water based), the dressing will settle a bit. Just stir it and use it.

Enjoy.