1. Combine two-thirds of carrots in a small saucepan with water and bring to a simmer over high heat. Reduce heat to low, cover, and cook until carrots are tender, about 10 minutes. Transfer carrots and 1/3 cup cooking liquid to a blender.
2. Add remaining one-third of raw carrots, shallot, vinegar, ginger, oils, and soy sauce and puree until mixture is smooth, about 30 seconds. Let cool before using or transfer to a jar and refrigerate for up to 5 days.
Source: Hannaford fresh Magazine, May - June 2017