CARROT DIP

Carrot Dip image

Provided by sueb

Time 45m

Yield 8

Number Of Ingredients 13

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1 cup hot water
1 (2 g) bag chai tea bag
1 tablespoon vegetable oil
2 ½ cups thinly sliced carrots
¾ cup chopped onion
½ cup chopped pecans
½ cup soy milk
2 tablespoons sesame seeds
1 tablespoon honey
½ teaspoon fennel seeds
¼ teaspoon ground cinnamon
¼ teaspoon ground cloves
¼ teaspoon chipotle pepper powder

Steps:

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.

Nutrition Facts : Calories 114.3 calories, Carbohydrate 9.9 g, Fat 8.1 g, Fiber 2.5 g, Protein 2.1 g, SaturatedFat 0.9 g, Sodium 36.2 mg, Sugar 5.5 g