Ingredients

• 1 medium carrot, roughly chopped
• 2 tablespoons chopped peeled ginger
• 1 teaspoon packed light brown sugar
• 2 tablespoons rice vinegar (not seasoned)
• 1 teaspoon fresh lemon juice
• 2 teaspoons low-sodium soy sauce
• 2 teaspoons sesame oil
• Kosher salt

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Instructions

1. Put the carrot and 1 cup water in a small saucepan. Bring to a simmer over medium-low heat and cook until tender, about 15 minutes. Reserve 1/2 cup cooking liquid, then drain the carrot.
2. Puree the carrot and reserved cooking liquid in a blender until smooth. Add the ginger, brown sugar, vinegar, lemon juice, soy sauce, sesame oil and teaspoon salt; pulse until smooth.
3. Photograph by Andrew McCaul