Homemade Ketchup with Carrot Deceptively Delicious
Elevate your condiment game with this “Homemade Ketchup with Carrot: Deceptively Delicious” recipe—a healthier, flavorful twist on the classic! This irresistible homemade ketchup blends the rich tang of tomato paste with the natural sweetness of finely puréed carrots, making it secretly nutritious yet undeniably indulgent. Infused with aromatic spices like cinnamon, cloves, and paprika, and lightly sweetened with honey or maple syrup for a vegan option, this ketchup offers a perfect balance of sweet, tangy, and savory. Easy to make, it requires just 10 minutes of prep and is ready in under 30 minutes, making it a quick and wholesome alternative to store-bought condiments. Ideal for dipping fries, spreading on burgers, or drizzling over roasted veggies, this ketchup is a versatile crowd-pleaser you can feel great about serving.
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Recipe Information
Ingredients
- 170 grams Tomato paste
- 1 large Carrot, peeled and finely chopped
- 240 ml Water
- 60 ml Apple cider vinegar
- 30 ml Honey (or maple syrup for vegan option)
- 1 teaspoon Salt
- 0.25 teaspoon Ground cinnamon
- 0.5 teaspoon Garlic powder
- 0.5 teaspoon Onion powder
- 0.5 teaspoon Paprika
- 0.125 teaspoon Ground cloves
- 15 ml Olive oil
Instructions
Peel and finely chop the large carrot. This cutting ensures it cooks evenly and blends smoothly later.
In a small saucepan, heat the olive oil over medium heat. Add the chopped carrot and sauté for about 5 minutes until softened.
Pour in the water and bring to a simmer. Cover the saucepan and let the carrots cook for 10-12 minutes, or until they are very tender.
Transfer the softened carrots and their cooking liquid into a blender or food processor. Blend until completely smooth, creating a silky carrot puree.
Return the carrot puree to the saucepan. Stir in the tomato paste, apple cider vinegar, honey (or maple syrup), salt, cinnamon, garlic powder, onion powder, paprika, and ground cloves.
Cook the mixture over medium-low heat for 10-15 minutes, stirring frequently to prevent sticking or burning. The ketchup should thicken slightly and develop a deep, rich flavor.
Taste the ketchup and adjust seasoning as needed, adding more vinegar for tanginess or honey for sweetness.
Allow the ketchup to cool completely, then transfer it to a clean jar or airtight container.
Store in the refrigerator for up to 2 weeks. Serve with fries, burgers, or any dish that needs a sweet and tangy kick!
Nutrition Facts
Calories |
437 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.5 g | 20% | |
| Saturated Fat | 2.5 g | 12% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2560 mg | 111% | |
| Total Carbohydrate | 72.8 g | 26% | |
| Dietary Fiber | 11.6 g | 41% | |
| Total Sugars | 51.6 g | ||
| Protein | 9.2 g | 18% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 140 mg | 11% | |
| Iron | 6.2 mg | 34% | |
| Potassium | 2230 mg | 47% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
