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Toss carrots and onion with oil and salt on a baking sheet. Roast at 425 degrees until tender 25 min. let cool slightly. Transfer to a processor, add water, white miso paste, ginger, green onions, oil, red wine vinegar and soy sauce. Puree until smooth, then transfer to a bowl, top with sesame seeds and more green onions. SERVE with crackers
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|Serving Size: 1 Serving (267g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 333 (52%)|
|Amt Per Serving||% DV|
|Total Fat 37g||49 %|
|Saturated Fat 5.5g||27 %|
|Monounsaturated Fat 10.1g|
|Polyunsanturated Fat 19.5g|
|Cholesterol 0mg||0 %|
|Sodium 1384.6mg||48 %|
|Potassium 562.1mg||15 %|
|Total Carbohydrate 69.1g||20 %|
|Dietary Fiber 6.7g||27 %|
|Sugars, other 62.4g|
|Protein 10.2g||15 %|
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Calories per serving: 643
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