Juice in an electric juicer:
      1 1/2 pounds carrots, peeled
      1/4 cup chopped shallots
      2 tablespoons chopped peeled fresh ginger
Transfer to a saucepan and stir in:
      1 tablespoon curry powder
      Pinch of red pepper flakes (optional)
Bring to a boil and cook over high heat until reduced to about 3/4 cup. Add in a slow, steady stream, whisking constantly to slightly thicken the sauce:
      2 to 4 tablespoons olive oil
Season with:
      Several drops of lemon juice
Serve immediately or store, covered, in the  refrigerator for up to 2 days.