Creamy Cauliflower, Carrot and Brazil Nut Soup

I’m a very big fan of Brazil nuts.

Unfortunately, because of their higher fat content, they have a bit of a bad rep. Just like avocados, I guess.

However, just like avocados, they happen to be extremely good for you.

What do I like so much about them? Well, for starters, I find that they have a very interesting texture. Sort of super creamy and crunchy at the same time. It’s like they sort of melt /crumble in your mouth…

And what to say of their delectable, delicate nutty / buttery flavor.

I just can’t get enough of them.

IF they are shelled, that is. Because if there is one nut that I just can’t stand shelling, it HAS to be this one. I wonder how they do it mechanically without completely destroying the nuts.

I’ve never succeeded, not even once, at extracting a full, undamaged nut from that rock hard, dark brown shell. Not once, and Lord only knows I’ve tried!  There’s got to be a trick! If anyone knows it, please let me in on it! 😉

So anyway, I recently got my hands on this one kilo bag of the delicious creamy nuts and decided I had to use them in a soup…  Pardon? What’s that you asked? Of course, they were shelled, what a silly question! 😉

Creamy nut, creamy soup, just made perfect sense to me.

But what kind of soup was I gonna make? I started thinking…

White nut… white vegetable: Cauliflower, of course!

White soup… nice color contrast: Carrots, why not?

And then I got busy cooking. And taking notes. I wasn’t quite sure what to expect, but I have to admit that the end result widely exceeded my non-expectations.

I have to say… it was delicious.

Brazil nuts make a creamy soup even creamier. They add such a richness and thickness, as well as a gorgeous mellow nutty flavor. Beautiful. I just wanted this bowl of soup to last for hours and hours.

Now I have to start working on a mushroom version. Mushroom and wild rice, perhaps?

Oh yum, salivating already!


(Serves 3-4)

  • 1 cauliflower head
  • 1 tbsp olive oil
  • ½ tsp salt
  • ¼ tsp black pepper
  • 2 carrots, finely chopped
  • 2 garlic cloves, crushed
  • ¾ tsp salt
  • ¼ tsp black pepper
  • 6 cups water
  • 90g brazil nuts, chopped
  • 1 tsp fresh rosemary, finely chopped


  1. Preheat oven to 400F
  2. Arrange cauliflower into florets. Transfer to large mixing bowl and add olive oil, salt and pepper. Toss to coat evenly.
  3. Line a baking sheet with parchment paper. Lay cauliflower in a single layer and put it in the oven to roast for 30-35 minutes, until cauliflower is fragrant, tender, and has taken a nice golden coloration. Flip the pieces once halfway through cooking.
  4. In a large saucepan, cook the carrot and garlic along with second quantity of salt and pepper over medium high heat, until carrots start to soften, about 3 minutes. Transfer to bowl or plate and set aside.
  5. Add roasted cauliflower and water to saucepan. Bring to the boil, lower heat and simmer for 5 minutes.
  6. Add brazil nuts and puree soup with an immersion blender (you could also use a food processor).
  7. Add cooked carrots (reserve a few teaspoons to garnish) and half the chopped rosemary.
  8. Transfer to serving bowls and garnish with reserved carrots, a few chopped brazil nuts and chopped fresh rosemary.



  1. says

    Mmm I love brazil nuts too! You’re right about the texture – it’s really hard to describe. So satisfyingly crunchy/smooth. I love them in muesli with dates.

  2. Josie Lee Suská says

    This looks and sounds dreamy!!! I just happened to pick up carrots and cauliflower at the market today. No brazil nuts though. I might give it a try with macadamia nuts…a bit easier to find in my area than the big ol’ brazil ones.

  3. says

    Ohhh this would be perfect today with our chilly weather! I’ve never tried brazil nuts in a soup but they have a lovely flavor and definitely would be creamy! Creative Sonia, loving this right now!

  4. says

    I love brazil nuts! I just bought some and I didnt know what to do with them besides eat them plain, but now I have an awesome recipe to use them for! thank you!!

  5. Frank Z. says

    Sonia, this looks really good. Brazils are one of my favourites also. And I’ll tell you how to shell Brazil nuts without torturing yourself. Get a “Reeds Rocket” nut cracker on eBay…should run about $20 with shipping. Then you put the nut in this cracking device so the pressure is exerted on the ends. Using this method, you will get quite a few out whole, and many out in large pieces. You might need a nut pick for a few of the pieces, but it’s the best method I’ve ever found.

  6. eva @5fruitsNveggies says

    i made this soup last night!!!…it is now my go-to cauliflower soup recipe!–this means alot since there are very few recipes that i will make over and over again…(i just love trying new things everyday)…

    so i was not able to plan the soup out far too in advance (which means hitting up the WFoods–which is a 20 minute trip by car)–so i did not make the soup with brazil nuts….i made them with a cup of almonds that were soaked for at least 4 hours….

    i made the carrot garlic add-in

    and i added one more thing–chopped green onion for a touch more contrast color & flavor wise…

    i asked my husband–the carnivore and anti-carber (me =’s vegan) –if he wanted some…he said no because he can’t have potatoe….when i mentioned that the thickener was almonds, he was all too excited to have some and with his rave reviews…

    thank you for this inspiration!

  7. Jessika - Organique Earth Spa says

    Sonia, I made this soup and it’s divine!
    I love the creamy texture with the Cauliflower and Brazil nuts – not to mention the slight crunch of the carrot.
    My taste buds did a back flip – along with those of my husband and friends whom I made it for. Glorious combination of flavours and textures.
    Thank you from taste buds to yours!

    • says

      Oh my, thank you so much for such awesome feedback! I’m soooo glad you liked this. And you know what? I had sort of forgotten about that one, but now you got me wanting to have a bowl. My taste buds also want to do the flips things!

      Seriously, thanks a million for taking the time to post this review. You have no idea just how much I appreciate. You are a true rock star! =D

  8. says

    Brazil nuts? in a soup? When I read the Foodies 100 post mentioning this I thought it must be a misprint. Now that I’ve read the recipe I’m going to have to give it a go.

    • Mike says

      Well, I’ve made it and I like it. I can’t say as I like the mess it made of my worktop when I puréed it in my food processor but I now know to not put so much in it at a time.

      • says

        Well, glad to hear that at least you liked the soup, Mike. Imagine if you had messed up your counter and didn’t even care for the soup after all! 😉 Still, I hope that you didn’t make too big of a mess…


  1. […] Brazil Nut Soup Sonia is a big fan of Brazil nuts. She loves the texture and the taste of the nut. Brazil nuts make a creamy soup become even creamier. To make creamy cauliflower, carrot and brazil nut soup you’ll need cauliflower head, olive oil, salt, black pepper, carrots, garlic, salt, water, brazil nuts and fresh rosemary. Visit for more details on ingredients and directions. […]

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