Carrot Cake Marmalade with Yogurt and Fresh Fruit

Place carrots, 2 cups water, apple, sugar, lemon zest and juice, cardamom pods, star anise, cinnamon sticks, and salt in a large heavy-bottomed saucepan; bring to a boil over medium-high, stirring occasionally. Cover and reduce heat to medium; cook, stirring occasionally, until carrots are crisp-tender, about 15 minutes. Uncover and cook, stirring occasionally, until carrots are tender and liquid has reduced to a thin, syrupy consistency, 20 to 25 minutes. Remove from heat, and discard whole spices.

Transfer carrot mixture to a blender; add honey. Blend on low speed 1 minute. Continue blending, gradually increasing speed to medium-high, until smooth, about 1 minute, adding additional water, 1 tablespoon at a time, if necessary to keep puree moving. Transfer mixture to a small bowl; refrigerate 20 minutes.

Spoon yogurt into bowls, and dollop desired amount of marmalade on top; swirl together with a spoon. Top with blueberries, clementine segments, and granola.