Edamame Dip with Crudites

Ingredients

• 4 large carrots
• 3 celery ribs, strings removed with a vegetable peeler
• 1 seedless cucumber (usually plastic-wrapped), halved lengthwise and cored
• 1 bunch radishes
• 1 lb fresh or frozen shelled edamame (soybeans; 3 cups)
• 2 1/2 teaspoons salt
• 1 tablespoon chopped garlic
• 5 tablespoons extra-virgin olive oil
• 1 tablespoon fresh lime juice
• 1 teaspoon sugar
• 1/2 teaspoon black pepper
• 1/4 cup chopped fresh cilantro

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