This vegetarian soup is thick and savory with just the right amount of kick from curry and spices.

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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat the olive oil in a saucepan over medium heat. Stir in the onions and garlic, and cook until the onion is very soft, about 10 minutes. Stir in the cucumber, vegetable broth, and milk. Season with soy sauce, parsley, red pepper flakes, cayenne pepper, curry powder, and sesame oil. Bring to a simmer over medium-high heat, then reduce the heat to medium-low, cover, and simmer 10 minutes more. Transfer the hot soup to a blender, and carefully puree until the soup is creamy yet slightly grainy.

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Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

133.1 calories; 3.1 g protein; 11.3 g carbohydrates; 2.4 mg cholesterol; 583.4 mg sodium. Full Nutrition

Reviews (48)

Read More Reviews

Most helpful positive review

Rating: 4 stars
08/31/2008
This soup was very good and very spicy. I was looking for something to make with my cucumbers (other than pickles) and found this recipe. Unlike most of the other cucumber soups this is hot and doesn't require sour cream. I recommend this recipe. Be careful when blending it though so it doesn't explode out of your blender and all over making a mess or burning you. Read More
(25)

Most helpful critical review

Rating: 3 stars
07/06/2009
Great ideas to spice up cucumber soup. I skipped the red pepper flakes and used fresh tomatillos and two fresh serrano chili peppers instead for the heat. I also included 3 very small russet potatoes and had chix broth not veggie broth. Very tasty. Read More
(10)
50 Ratings
  • 5 star values: 24
  • 4 star values: 16
  • 3 star values: 5
  • 2 star values: 1
  • 1 star values: 4
Rating: 4 stars
08/31/2008
This soup was very good and very spicy. I was looking for something to make with my cucumbers (other than pickles) and found this recipe. Unlike most of the other cucumber soups this is hot and doesn't require sour cream. I recommend this recipe. Be careful when blending it though so it doesn't explode out of your blender and all over making a mess or burning you. Read More
(25)
Rating: 4 stars
08/26/2009
This soup was a hit! My kitchen smells delicious and I can't wait to try it again. What I did differently: - omitted the crushed red pepper flakes - used chicken broth instead of vegetable - used 4 smallish cucumbers - added 3 small potatoes What I plan to do differently next time: - half the cayenne pepper (at least) - puree half of the soup to a chunky consistency and puree the other half to a creamier consistency I didn't believe the reviewers who said it was too spicy. We love spicy food so the only thing I omitted was the crushed red pepper because we didn't have any on hand. It wasn't spicy enough to stop me from eating two bowls of it -- but I do think that next time I will at least halve the cayenne pepper. If it's still too spicy after that I may cut back on the curry. I think the curry is part of what makes this so tasty though so that's the last thing I'll consider cutting back. My husband didn't like the creamy consistency so I'm going to try leaving half of the soup a little chunkier for him next time. My husband is not a soup lover and we were both a little wary of cucumber soup -- but he really seemed to enjoy this soup so it's definitely going to be a keeper for our family! Read More
(12)
Rating: 3 stars
07/06/2009
Great ideas to spice up cucumber soup. I skipped the red pepper flakes and used fresh tomatillos and two fresh serrano chili peppers instead for the heat. I also included 3 very small russet potatoes and had chix broth not veggie broth. Very tasty. Read More
(10)
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Rating: 5 stars
07/28/2010
An excellent soup totally defying the cliche "cool as a cucumber". This is one of the few recipes on here that I've ever cooked as is without any changes. Read More
(7)
Rating: 5 stars
08/09/2010
Who ever thought a cucumber dish could have you running for a glass of milk! VERY spicy could easily halve the spices and still get a good kick from this. My father and I mixed this soup into some leftover white rice and this created an excellent dish. Read More
(6)
Rating: 4 stars
10/23/2008
This had a very good flavour but it is very spicy. If you do not like spice then you should cut the spices in half or more! Then you will be able to enjoy the soup. Read More
(6)
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Rating: 1 stars
07/27/2010
I love spicy food but cut the curry and cayenne in half and skipped the red pepper entirely based on other reviews and it was still way too hot! Read More
(5)
Rating: 5 stars
09/04/2008
I'm really glad that I came across the recipe because it's become one of my favorite (and best) dishes! Thanks so much! Read More
(4)
Rating: 3 stars
08/24/2009
This soup hmmm I don't know what to say it's eatable. I left out the curry (didn't have any) and thank goodness! I thought I would go insane with heat in my mouth! it's way to hot to really taste the cucumbers. My mother did NOT like it at all she just poured hers out and I will not serve this to my son. Cucumber soup is meant to be a cool soup not this spicy hot. Read More
(4)