Ingredients

3 Medium Carrots, large dice
1 cups shelled edamame
2 tbsp Toasted Sesame Oil
2 tbsp Vegetable Oil
2 tbsp Rice Wine Vinegar
1 tsp Black or White Sesame Seeds
Salt
Pepper

Preparation

1. Preheat oven to 425º. Coat carrots with a little bit of extra virgin olive oil, salt, and pepper and roast until slightly browned, about 30 minutes. Remove from oven and allow to cool.
2. Heat Carrot & Ginger Soup.
3. Make the dressing by combining the sesame oil, vegetable oil, and rice wine vinegar and whisking until thoroughly mixed. Season with a little salt and pepper. 
4. Combine the carrots, edamame, and half of the dressing. Fold gently and taste. Add more dressing, and salt and pepper as needed.
5. Sprinkle sesame seeds on top of the salad. Serve alongside Carrot & Ginger Soup. Enjoy!