In a blender, combine the freshly peeled and chopped carrots, onion, and finely chopped ginger. Add granulated sugar, soy sauce, rice vinegar, and a pinch of salt. Blend on high for about 30 seconds until smooth.

While blending on low speed, slowly drizzle in the oil to emulsify the dressing. Continue blending for an additional 30 seconds until thick and velvety.

Taste the dressing and adjust sweetness and seasoning as needed. If too thick, add a teaspoon of water.

Transfer the dressing into a serving bowl or airtight container. Use immediately over salads or veggies.

Store leftovers in a sealed jar in the fridge for up to 2 weeks. Shake before serving.