Ginger Carrot Sauce

Put:
3 c sliced carrots
1/2 c diced onions
2 T chopped fresh ginger root
1 t salt
1/4 c lime juice
1/2 - 1 t toasted sesame oil
(if you have)
1/4 c virgin olive oil
2 T honey
3/4 c water
in a blender & blend for 1 min.
(May need to split & blend in 2 batches if blender is too small)

Pour in a large bowl or jar.

Chill & serve
or refrigerate in an airtight container for up to 3 days.
Freezes well, just stir after thawing.

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