Peel the fresh ginger using the back of a spoon or peeler. Peeling fresh ginger can be a challenge because of its irregular shape. (See my tips to peel ginger in post). Next peel the carrot.
Throw the carrot, ginger, miso, rice vinegar and toasted sesame oil into a high speed blender. Emulsify until the dressing is completely smooth. It will look like cheese sauce when it's done.
This dressing will last for up to 1 week in the fridge. You can freeze the dressing for up to 3 months in ice cube trays for perfect portions. If you are avoiding soy you can use chickpea miso instead of soy based miso.