Vanilla Carrot Broth – a delicious recipe with Carrot, onion, Chicken, Sherry Vinegar, Vanilla Beans, thyme. Easy to follow and perfect for any occasion.
Serves 4
Soups & Stews
Servings:persons
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.
235
kcal
Calories
4
g
Fat
29
g
Carbs
27
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 2 quarts Carrot Juice, half cup Finely chopped onion, 1 cup Chicken (or Vegetable Stock), 1 tablespoon Sherry Vinegar, and more.
Yes, Vanilla Carrot Broth falls under the Soups & Stews category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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