4 large carrots (approximately 1 pound), peeled and cut into ½-inch slices on a bias
2 cups carrot juice (approximately 2 pounds carrots, juiced)
1 teaspoon salt
2-ounces unsalted butter
1 sprig thyme
1 bay leaf
4 cardamom pods (seeds only)
1 piece star anise
2 tablespoons bacon drippings (or olive oil)
1 teaspoon lime juice
Place carrots and carrot juice in a pot. Season with salt and pepper. Add everything else except for the bacon drippings and lime juice.
Bring to a boil, lower heat and simmer until carrots are tender, about 6-8 minutes – or longer for larger carrots.
Test the carrots by inserting a cake tester. When the cake tester meets no resistance, strain the carrots and discard the thyme, bay leaf and star anise.
Pour the poaching liquid and carrots into strainer over a bowl. Transfer the juice to a blender and add bacon drippings and lime juice.
Return the carrot juice to the pot with the cooked carrots and reheat slightly, seasoning to taste with salt and pepper.