How to Make It
Place carrots and ginger in a medium saucepan, and add water to cover. Bring to a boil over medium-high; cover, reduce heat to medium, and simmer until carrots are tender, 10 to 15 minutes. Drain carrot mixture, reserving cooking liquid.
Transfer carrot mixture to a blender, and add oil, syrup, garlic, salt, and 1/2 cup of the reserved cooking liquid. Remove center piece of blender lid (to allow steam to escape); secure lid on blender, and place a clean towel over opening in lid (to prevent splatters). Process until blended, about 45 seconds; add more reserved cooking liquid, 1 tablespoon at a time, until desired consistency is reached. Transfer to an airtight container, and refrigerate until dip is room temperature or cold, at least 30 minutes. Garnish with freshly ground pepper and pickled ginger slices. Serve dip with crudités, rice crackers, or pretzels.