Go Back
Print Recipe

Carrot Ketchup

Carrot ketchup is a vibrant, nightshade-free alternative to traditional tomato ketchup, perfect for those following the Autoimmune Protocol (AIP) or avoiding inflammatory foods. Made by gently cooking carrots, beets, onion, and garlic with a splash of balsamic vinegar and a touch of molasses, it’s blended into a smooth, tangy condiment that looks and tastes surprisingly close to the real thing. Use it just like you would regular ketchup: on sweet potato fries, AIP burgers, meatloaf, or as a flavorful glaze for roasted vegetables. It’s a pantry staple that brings comfort and color to any meal.
Prep Time1 hour
Course: condiments, dinner, lunch, Pantry Foods
Cuisine: American
Keyword: AIP, Nightshade Free
Servings: 2 pints

Equipment

  • 1 Heavy Bottomed pot with lid
  • 1 blender or food processor
  • 1 vegetable peeler
  • 1 favorite paring knife
  • 2 pint sized jars with lids

Ingredients

  • 2 pounds organic carrots peeled and coursly chopped
  • 1 medium onion peeled and coarsly chopped
  • 1 small red beet (about 3-4 ounces) peeled and chopped
  • 1/2 head garlic (about 6 cloves) peeled
  • 1/4 cup water filtered
  • 2 teaspoon Celtic Sea Salt
  • 1/4 cup balsamic vinegar
  • 1/4 cup blackstrap molasses
  • 2-3 Tablespoon oilive oil

Instructions

  • Prep Vegetables: Peel and chop carrots, onion, and beet into roughly 1-2 inch pieces so they cook evenly.
    Peel garlic and keep cloves whole.
  • Begin Cooking: Place chopped carrots, onion, beet, and garlic in your pot. Pour in 1/4 cup of water. Cover and set the heat to low; let vegetables steam-simmer until completely tender, about 20-25 minutes.
  • Season & Flavor: Once the vegetables are soft, stir in 2 teaspoons coarse sea salt. Give it a minute for the salt to dissolve. Add 1/4 cup balsamic vinegar and 1/4 cup blackstrap molasses. Stir to combine. Drizzle in 2-3 Tablespoons of olive oil and mix.
  • Blend to Smoothness: Working while the mixture is still warm, transfer everything, liquid and all, to your blender or food processor. Start on low speed, then ramp up to high. Blend until silky-smooth and bright orange-red, like tomato ketchup.
  • Jar & Store: Pour the hoot "ketchup" into clean pint jars, leaving a little head space. Seal and let cool to room temperature. Refrigerate one jar for immediate use (good for +2 weeks) and freeze the second for up to 3 months.
  • Tips & Variations- For a thinner consistency, add 1-2 Tablespoons of water when blending. Adjust the sweetness or tang, up the molasses by 1 Tablespoon for sweeter ketchup, or vinegar by 1 Tablespoon for more bite. Spice it up (if tolerated): stir in 1/2 teaspoon ground ginger or a pinch of ground cloves when seasoning.

Notes

Enjoy this vibrant, nightshade-free alternative on sweet potato fries, on burgers, and anywhere you'd reach for store-bought ketchup!