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Ingredients45 m servings 114 cals
Original recipe yields 8 servings
- 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.
Per Serving: 114 calories; 8.1 g fat; 9.9 g carbohydrates; 2.1 g protein; 0 mg cholesterol; 36 mg sodium. Full nutrition