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.