Carrot Dip - cooking recipe

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

Preparation

Pour hot water over chai tea bag in a mug; steep for 5 minutes, discard tea bag.
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.
Cook and stir pecans in a skillet over medium heat until fragrant, about 5 minutes.
Process carrot mixture, pecans, soy milk, sesame seeds, honey, fennel seeds, ground cinnamon, ground cloves, and chipolte pepper powder in a blender until smooth.