I normally don’t post a recipe that I got elsewhere on the internet, but I’m making an exception here because, as far as I can tell, my original source for this carrot ketchup recipe (Feed Me Rachel) is defunct so I can’t just point you there. 

As a rule, I hate it when people say a substitute something “tastes just like” the original.  Don’t create false expectations!  But this carrot ketchup is suprisingly good!  I was amazed by how similar it tastes to “regular” ketchup, especially when you consider that not every tomato-based ketchup tastes exactly alike, and especially once it’s on the food.  If you’re looking for an AIP ketchup, this is definitely a worthy addition to your arsenal.

I keep forgetting to try it, but I’m pretty sure you could make this in an InstantPot.  Just pressure-cook the ingredients on high for about 10 minutes.  (Typically, you wouldn’t cook carrots for quite that long, but you want these to turn to mush.)  Then take off the lid and use the sauté setting to simmer off the excess liquid.

AIP-Friendly Carrot Ketchup

AIP-Friendly Carrot Ketchup

Rachel Ramey

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Course Sauce

Cuisine AIP, Gluten-Free

Ingredients

  

• 1 lb Carrots peeled and diced
• 4 cups Apple Juice
• 1/4 cup Lemon Juice
• 1 tsp Salt
• 1/2 tsp Granulated Garlic
• 1/4 tsp Granulated Onion

Instructions

 

• Bring all ingredients except for lemon juice to a rapid boil in a medium sauce pot over medium-high heat.
• Turn down the heat and simmer until carrots are very tender and liquid has reduced by half. (If the
• liquid seems to evaporate too quickly, cover the pot and turn down the heat.)
• Dump contents of pot into a blender or food processor, add lemon juice, and blend until smooth. Taste and adjust seasoning if needed.

Step-by-Step

NOTE: The original recipe source noted that the carrots should be diced very small so the liquid doesn’t all evaporate before the carrots are fully cooked.  As you’ll see from my photos, I did not dice my carrots small and I had no issues.  The creator seems to have been trying to furiously boil the carrots; simmering them will work better with larger carrot pieces.

Wash and peel carrots, cut into pieces, and place in the pot.

Add everything else except the lemon juice.

Bring to a boil.

Simmer until the carrots are very tender and the liquid has reduced by half. (Eyeball it.  This doesn’t have to be precise.)

Dump into a blender or food processor and add lemon juice.

Blend until smooth.

Taste and adjust seasoning if needed.

Extra Carrot Ketchup Recipe Tip

If you’re eating AIP out of necessity, there’s a good chance you don’t feel well and scrubbing, peeling and cutting carrots is not at the top of your list of “ways to spend an afternoon.” If you need to save a few steps, try making this with a bag of baby carrots (which are essentially just carrots that are already washed, peeled, and cut for you).