Place the coconut oil in the bottom of a small saucepan on medium heat. When the fat has melted and the pan is hot, add the onions, and cook, stirring, until translucent - about 5 minutes. Add the carrots, broth, and salt, and cook for 10-15 minutes, or until the carrots are soft. Set aside to cool for a few minutes.
Carefully add the mixture to a blender with the anchovies, beet juice, honey, vinegar, and garlic cloves. Placing a towel over the lid to protect your hands, blend until fully mixed.
Pour into a container to chill in the refrigerator before serving.
Recipe by Autoimmune Wellness at https://autoimmunewellness.com/aip-kinda-ketchup/