In a medium saucepan, bring 1 cup water to a simmer over medium-low heat. Add carrots and cook until tender, about 15 minutes.
Reserve 1/2 cup cooking liquid and drain carrots.
In a high-speed blender, puree the cooked carrots and ½ cup cooking liquid until smooth. Add the ginger, maple syrup, vinegar, lemon juice, tamari, salt, and avocado oil; process until smooth. Season to taste.
Cool before using or refrigerating. Will keep in the fridge for a week.