Season Carrots with a light coat of canola oil, salt, and pepper. Roast carrots at 350° until fork tender. The smaller you cut your carrots, the faster this will go!
If using a dried chile de arbol, place in small saucepan with water, bring to boil, simmer for 10 minutes. The fumes are strong, so if you have a vent, turn it on.
Add roasted carrots, chile de arbol with 1 Tablespoon (estimate) of the water from the saucepan, lime juice, honey, canola oil to blender. Slowly add water until it blends up to the consistency you'd like. It'll take a bit of water to get it to where everything will blend smoothly together, and you want to make sure the chile gets puréed so no one bites into a big chunk of it.
Season with salt and pepper and serve warm. Enjoy!