My Top 3 Spicy Fall Soups

Hey there, fellow foodies and autumn enthusiasts! Can you feel it? That subtle chill in the air, the rustling of leaves underfoot, and the promise of sweater weather just around the corner? Fall is officially here, and you know what that means - it's time to break out the pots, pans, and ladles for some serious comfort food action!

As the days grow shorter and the nights a little crisper, there's nothing quite like a steaming bowl of soup or a hearty pot of chili to warm you from the inside out. Whether you're a seasoned kitchen pro or just starting your culinary journey, I've got my three favorite tried-and-true recipes that will have you eagerly anticipating the arrival of fall year after year.

From smooth and flavorful soups to zesty, soul-warming chilis, my go-to fall recipes are sure to become staples in your autumn kitchen repertoire. So grab your favorite apron, roll up your sleeves, and let's dive headfirst into a world of spicy, savory, aromatic goodness that will have your taste buds doing the happy dance.
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In this blog post, I'll be sharing my all-time favorite fall soup and chili recipes, each one brimming with seasonal ingredients, warm spices, and a whole lot of love. Get ready to embark on a culinary journey that celebrates the best flavors of autumn. So, let's get cooking, shall we?

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Sweet Potato Chili

​I'm not a fan of more traditional chilis where meat or beans are the main event.  So over the years I've perfected this savory veggie packed chili alternative that also has a hint of sweetness.  

Ingredients:

• 1 -2 TBSP olive oil
• 1 medium to large onion, chopped
• 3-4 cloves of garlic, minced
• 2 sweet potatoes, peeled and chopped 
• 1-2 bell peppers, chopped
• 1-2 carrots (optional), chopped
• 2 cans of low sodium diced tomatoes 
• 1 32 oz container of vegetable stock
• 1 bag of frozen corn
• 1 can of black beans drained and washed
• 1 1/2 TBSP chili powder, to taste
• 1 tsp of cumin, to taste
• 1/4 - 1/2 tsp red pepper flake, to taste
• 1/2 tsp of ground coriander, to taste
• 1/2 tsp smoked paprika, to taste
• 1/4 - 1/2 tsp of cinnamon , to taste
• 1 tsp McCormick garlic and herb seasoning, to taste

Sauté onion in olive oil until translucent.  Add garlic and sauté briefly before adding peppers and optional carrot.  Sauté all vegetables for a few minutes and then add the two cans of tomato's and vegetable stock.  Add spices and bring to a boil then reduce to a simmer.  Simmer for 20-40 minutes until vegetables are tender.  Add corn and black beans when the vegetable's are close to being done.  

Add your favorite toppings and serve

Optional toppings: 
Fresh chopped cilantro
Sour cream
Cheese
​Guacamole
Tortilla chips

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Spicy Carrot and Cabbage Soup

This is the perfect soup to comfort you when you are down with a head cold.  Delicious, nutritious, and spicy enough to clear your sinuses.  

Ingredients:
1 large onion, chopped
3-4 cloves of garlic, minced
2-3 stalks of celery, chopped
3-4 large carrots, chopped
2 cans of low sodium diced tomatoes
1 32 oz container of vegetable stock
1 small head of green cabbage, chopped
1/2 - 1 teaspoon Franks hot sauce to taste
1-2 teaspoons of McCormack garlic and herb seasoning
1 teaspoon Italian herb blend
pinch of red pepper flake
Salt and pepper to taste

Sauté onion until translucent then add garlic, carrots, and celery.  Add spices and sauté 3-5 minutes to begin to soften the vegetables.  Add tomatoes, Frank's hot sauce, and vegetable stock and bring to a boil.  Reduce heat and simmer 5 minutes.  Add cabbage and cook until vegetables are tender.

Serve immediately or freeze for later comfort.

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Curried Carrot Soup

​The following is not my recipe, but one I use from The New York Times Cooking.  Click on the recipe title to go directly to their website.  
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Ingredients:

• 3 tablespoons butter
• ½ medium onion, roughly chopped
• ¾ pound carrots, peeled and cut into ½-inch coins
• 1 teaspoon peeled, grated fresh ginger
• ½ teaspoon ground cumin, to taste
• ½ teaspoon ground turmeric, to taste
• ½ teaspoon ground coriander, to taste
• Pinch of cayenne pepper
• 2 cups chicken or vegetable stock
• 1 cup unsweetened coconut milk
• Juice from ½ lime
• Salt and freshly ground pepper
• Cilantro, if you have it

Step 1: Heat the butter until the foam subsides. Add the diced chopped onions, sprinkle with salt, stir to coat with butter. Add the chopped carrots along with the spices. Stir and cook until softened, about 10 minutes.

Step 2: Add the stock; there should be enough to cover the vegetables. Bring the pot to a boil over high heat. Reduce the heat to medium and continue cooking until the carrots are cooked through, about 10 to 15 minutes.

Step 3: If you have an immersion blender, purée the soup in the pot. If not, wait until the soup cools slightly, and purée in a food processor. Add enough coconut milk (and a little more stock or water if necessary) to bring the soup to the consistency you want. Adjust the seasoning (depending on the stock you use, you may need more or less salt), and lime juice to taste.

​Garnish and serve