Quick-n-Easy Nightshade-Free Carrot Ketchup

This Carrot Ketchup was born from an obvious need for a tasty, healthy ketchup substitute during my time on the autoimmune protocol. But as a lifelong ketchup-lover, I was worried that it just wouldn’t be good enough. I mean, I was a ketchup addict. If I didn’t quite like a dish, I could just put ketchup on it and be happy as a clam. It had been especially helpful as an aid to make organ meats more palatable. But look at this stuff! It has the same gorgeous red color of real ketchup and an unbelievably similar taste. In fact, how great this recipe turned out is what inspired me to try Nomato Sauce, which is still one of my most popular recipes. So if you’ve been missing ketchup on the AIP, too, or have to avoid nightshades for some other reason, give this stuff a try! Thanks to the vinegar, it keeps well in the fridge, but I wouldn’t hang onto it for more than two weeks.

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Carrot Ketchup

YIELDS:2cups

PREP:5minutes

COOK:15minutes

RATING:

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NUTRITION FACTS

CALORIES:196kcal

PROTEIN:3g

TOTAL FAT:1g

MUFA:0.1g

PUFA:0.3g

SATURATED:0.1g

CHOLESTEROL:

TOTAL CARBS:48g

FIBER:7g

SUGARS:36g

VITAMIN C:30%

POTASSIUM:906mg

SODIUM:664mg

CALCIUM:7%

IRON:8%

YIELDS:2cups PREP:5minutes COOK:15minutes RATING: Votes: 0 Rating: 0 You: Rate this recipe! NUTRITION FACTS CALORIES:196kcal PROTEIN:3g TOTAL FAT:1g MUFA:0.1g PUFA:0.3g SATURATED:0.1g CHOLESTEROL: TOTAL CARBS:48g FIBER:7g SUGARS:36g VITAMIN C:30% POTASSIUM:906mg SODIUM:664mg CALCIUM:7% IRON:8%

ADJUST YIELD: cups

CHANGE UNITS:MetricUS Imperial

PRINT: Print Recipe

Ingredients

• 12ouncescarrots
• 6ouncesbeets,chopped
• 1/4cupapple juice
• 3tablespoonshoney
• 2tablespoonsapple cider vinegar,omit for low-histamine
• 1/2teaspoononion powder
• 1/2teaspoonsea salt
• 1/4teaspoongarlic powder
• 1/4teaspoonground ginger

Equipment

• cookware
• blender

Instructions

• Place a steamer basket in the bottom of a large stockpot, then add water to just below the basket.
• Place the carrots and beet pieces in the basket, then bring to a boil. Reduce the heat to medium-low, cover, and simmer 10-15 minutes, until the carrots and beet are soft.
• Combine all ingredients in a blender and process until smooth.
• Transfer the mixture to a small saucepan and bring to a boil, then simmer at medium-low for 20 minutes.

Ingredients 12ouncescarrots 6ouncesbeets,chopped 1/4cupapple juice 3tablespoonshoney 2tablespoonsapple cider vinegar,omit for low-histamine 1/2teaspoononion powder 1/2teaspoonsea salt 1/4teaspoongarlic powder 1/4teaspoonground ginger Equipment cookware blender

Instructions Place a steamer basket in the bottom of a large stockpot, then add water to just below the basket. Place the carrots and beet pieces in the basket, then bring to a boil. Reduce the heat to medium-low, cover, and simmer 10-15 minutes, until the carrots and beet are soft. Combine all ingredients in a blender and process until smooth. Transfer the mixture to a small saucepan and bring to a boil, then simmer at medium-low for 20 minutes.