• 1 tbsp olive oil
  • 5 carrots (medium), peeled and chopped
  • 1 large onion, chopped
  • 1 tsp dried marjoram
  • ¼ tsp ground turmeric
  • 1 tsp ground coriander
  • 1 tbsp sea salt
  • ½ tsp tabasco
  • 1 tbsp tomato puree
  • 250ml Freja Chicken Bone Broth
  • 2 x cans premium quality plum tomatoes (or 1kg fresh tomatoes in season, you may need a bit more liquid if you’re using fresh tomatoes)
  • 2 tbsp white wine vinegar
  • 1 tbsp apple cider vinegar
  • 3 tbsp sugar



  1. Heat the oil in a large saucepan and add the carrots, onion and salt and fry until browned, about 10 minutes.
  2. Add the spices and stir until all the vegetables are well coated. 
  3. Pour in the bone broth and simmer for 5 minutes.
  4. Add the tomatoes, vinegars, tomato puree, tabasco and sugar and simmer on a low heat for 20 minutes,
  5. Take off the heat and blend.
  6. Pass the mixture through a sieve into a pan and simmer again over a low heat for 15 to 20 minutes until you have a ketchup-like consistency. Check the seasoning then allow it to cool.