Carrot and Lentil Soup

Preparation info
  • Serves


    • Difficulty


Appears in
Rose Elliot's Complete Vegan

By Rose Elliot

Published 2019

  • About

This is a favourite soup; it tastes lovely and is very quick to make, especially if – like me – you use a pressure cooker, though this is by no means essential. You can vary the thickness to taste, and if you let it stand in the pan for a few hours it gets thicker: just add water to bring it back to the consistency you like.


  • 1 tbsp olive oil
  • 1 medium onion, chopped
  • 750 g (


Heat the oil in a large heavy saucepan over a low heat, add the onion, cover and fry gently without browning for 5 minutes, stirring occasionally.

Add the carrots, lentils, vegetable stock (bouillon) powder and 1 litre (35 fl oz/