Vanilla Carrot Broth

• 2 quarts Carrot Juice
• half cup Finely chopped onion
• 1 cup Chicken (or Vegetable Stock)
• 1 tablespoon Sherry Vinegar
• 2 Vanilla Beans, halved and scrapped
• 2 thyme sprigs
• 2 whole bay leaf
• quarter teaspoons smoked paprika
• 1 teaspoon whole peppercorn

1. Heat chicken (or vegetable stock) to 190-200 degrees (just before boiling) and place the halved and scrapped vanilla bean seeds in the stock and allow to steep covered for 20 minutes.
2. In a small amount of oil (approximately 1 TBS) cook the onions over medium heat until they start to be come aromatic and translucent. Dust the onions with the paprika and stir for approximately 30 seconds. Add the peppercorns, bay leaves, thyme sprigs. Stir a few times and add the sherry vinegar.
3. Allow the vinegar to reduce quickly. Add the vanilla infused chicken (or vegetable stock) and bring the mixture to a boil.
4. Add the carrot juice and remove from heat. Cover and sit undisturbed for 20 minutes. Strain through a fine-mesh strainer, cool and reserve for later use.

carrot, onion, chicken, sherry vinegar, vanilla beans, thyme, bay leaf, paprika, peppercorn

Taken from food52.com/recipes/19638-vanilla-carrot-broth (may not work)