Carrot Ketchup

  • Author: Tania Surrow Larsen, The Histamine Friendly Kitchen
  • Prep Time: 10 mins
  • Cook Time: 15 mins
  • Total Time: 25 mins
  • Yield: 600 mL/ 2 1/4 cup 1x
  • Category: Condiments


Tomato free Ketchup,with no added sugar or vinegar.


  • 4 carrots, 3 orange and 1 purple (in total ca. 400 g)
  • 1 apple
  • 2 small red onions (ca. 80 g)*
  • 1 tsp coconut oil
  • 1/4 tsp salt
  • 1/4 tsp turmeric (optional)
  • 1/4 tsp paprika (optional)
  • ca. 40 ml water (use the steaming liquid (ca 1/6 cup))


  1. Clean and peel the carrots and the apple. I used a mix of orange and purple carrots to give it more of a red color. Steam them.
  2. Peel the red onions and cut them into quarters. Fry the onions in a bit of coconut oil on a pan, till they start to caramelize.
  3. Check the carrots and apples to see if they have had enough, by pricking them with a fork, if the carrots fall of the fork, they are ready.
  4. Transfer the carrots, apple, and caramelized onion to a container in which you can blend them (or put it all in your blender or food processor). Add the spices and a bit of the steaming liquid, save the rest of the steaming liquid, in case you need to adjust the consistency after blending.
  5. Blend and adjust the consistency to your liking with a bit more of the steaming liquid.
  6. Salt to taste.
  7. Serve them up with some delicious sweet potato fries, or which ever veggie fries you prefer. Enjoy πŸ™‚


  • You can replace the red onion with a white onion to make it even more histamine friendly. White onions are the best tolerated type of onion for people with histamine issues.
  • Store any leftover ketchup in the refrigerator for up to three days. If you are sensitive to histamine build up in leftovers freeze it down in handy serving sizes.