Ingredients

• 1 cup hot water
• 1 (2 g) bag chai tea bag
• 1 tablespoon vegetable oil
• 2 1/2 cups thinly sliced carrots
• 3/4 cup chopped onion
• 1/2 cup chopped pecans
• 1/2 cup soy milk
• 2 tablespoons sesame seeds
• 1 tablespoon honey
• 1/2 teaspoon fennel seeds
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves
• 1/4 teaspoon chipotle pepper powder

Instructions

1. Pour hot water over chai tea bag in a mug; steep for 5 minutes, discard tea bag.
2. Heat oil in a skillet over high heat; add carrots and onions and saute until onions are transparent, about 10 minutes. Add 2 tablespoons chai tea to carrots and bring to boil; reduce heat to low, cover skillet, and simmer for 15 minutes.
3. Cook and stir pecans in a skillet over medium heat until fragrant, about 5 minutes.
4. Process carrot mixture, pecans, soy milk, sesame seeds, honey, fennel seeds, ground cinnamon, ground cloves, and chipolte pepper powder in a blender until smooth.