Place the carrots, ginger, miso, sesame oil, and vinegar in a blender. Pulse to break up the carrot and ginger into a chunky paste.
Slowly pour in the olive oil blending until smooth with a pulpy texture. Salt to taste.
You can use right away or store in an airtight container in the refrigerator for one to two weeks. Adding water will reduce its shelf life.See post for directions for a smooth and creamy salad dressing.