35+ Savor the Heat January Spicy Soup Recipes You’ll Love

January is the perfect month to embrace the comforting heat of spicy soups. As the cold winter winds blow outside, nothing warms you up like a bold, flavorful soup.

Whether you’re looking for a light kick or a fiery punch, there’s a spicy soup recipe to satisfy every palate.

From hearty chili concoctions to exotic, heat-infused broths, spicy soups bring the right amount of warmth and excitement to your winter meals.

In this collection of 35+ January spicy soup recipes, you’ll find a variety of options—from traditional favorites to creative twists—that will keep you cozy and satisfied all month long.

These soups combine vibrant spices like cumin, chili, ginger, and cayenne with seasonal vegetables, meats, and legumes for a delicious burst of flavor.

So, get your spoons ready and explore these recipes that are perfect for both warming you up and adding a little spice to your life.

35+ Savor the Heat January Spicy Soup Recipes You’ll Love

Spicy soups are more than just a meal; they’re an experience that tantalizes your taste buds and warms your soul.

With the chilly weather in full force, there’s no better time to dive into a hearty bowl of soup packed with bold flavors.

The 35+ January spicy soup recipes shared here will keep your family coming back for more, whether you’re in the mood for something rich and creamy or a fiery broth that warms you from the inside out.

So, spice up your January and indulge in these vibrant, comforting, and satisfying soups. Your taste buds—and your body—will thank you!

Spicy Sweet Potato and Black Bean Soup

This hearty and flavorful soup combines the richness of sweet potatoes with the bold flavors of black beans, spices, and heat from jalapeños. The combination of roasted sweet potatoes and the creamy texture of black beans creates a perfect balance, while the spice level is adjustable based on your heat preference. Ideal for chilly January nights, this soup is nourishing, packed with vitamins, and satisfying.

Ingredients

• 2 large sweet potatoes, peeled and cubed
• 1 tbsp olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1-2 jalapeños, chopped (seeds removed for less heat)
• 1 tsp ground cumin
• 1 tsp chili powder
• 1/2 tsp smoked paprika
• 1 can (15 oz) black beans, drained and rinsed
• 4 cups vegetable broth
• 1/2 cup coconut milk
• Salt and pepper to taste
• Fresh cilantro for garnish
• Lime wedges for serving

Instructions

1. Preheat your oven to 400°F (200°C). Toss the sweet potato cubes with olive oil, salt, and pepper, then spread them out on a baking sheet. Roast for about 25 minutes or until tender and lightly caramelized.
2. In a large pot, heat a little oil over medium heat. Add the chopped onion and garlic and sauté until fragrant, about 5 minutes.
3. Stir in the chopped jalapeños, cumin, chili powder, and smoked paprika. Cook for another minute to allow the spices to bloom.
4. Add the roasted sweet potatoes, black beans, vegetable broth, and coconut milk to the pot. Bring to a boil, then reduce the heat and simmer for 10-15 minutes.
5. Use an immersion blender or transfer the soup to a blender to puree until smooth (or leave it chunky if you prefer).
6. Taste and adjust seasoning with salt, pepper, or additional spices.
7. Serve hot, garnished with fresh cilantro and lime wedges.

This Spicy Sweet Potato and Black Bean Soup is an ideal choice for warming up on a cold January day. The sweet potatoes provide a natural sweetness that contrasts beautifully with the heat from the jalapeños, while the black beans add a hearty, satisfying element. The coconut milk gives the soup a creamy texture, making each spoonful feel indulgent. Plus, it’s easily adaptable to suit various spice levels, making it a versatile and flavorful soup for everyone to enjoy.

Spicy Butternut Squash and Red Lentil Soup

Packed with vitamins and full of comforting flavors, this Spicy Butternut Squash and Red Lentil Soup is the perfect way to fight off the winter chill. The creamy, slightly sweet squash pairs wonderfully with the earthy lentils and bold spices like turmeric, ginger, and cayenne pepper, creating a soup that’s both satisfying and warming.

Ingredients

• 1 medium butternut squash, peeled and cubed
• 1 tbsp olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 tsp ground turmeric
• 1/2 tsp ground ginger
• 1/4 tsp cayenne pepper (adjust to taste)
• 1 cup red lentils, rinsed
• 4 cups vegetable broth
• 1 can (14 oz) diced tomatoes
• 1/2 cup coconut milk
• Salt and pepper to taste
• Fresh parsley for garnish
• Lemon wedges for serving

Instructions

1. Preheat your oven to 400°F (200°C). Toss the butternut squash cubes with olive oil, salt, and pepper, then spread them out on a baking sheet. Roast for 20-25 minutes or until soft and lightly caramelized.
2. In a large pot, heat a tablespoon of olive oil over medium heat. Add the chopped onion and garlic and sauté until softened, about 5 minutes.
3. Stir in the turmeric, ginger, and cayenne pepper, cooking for another minute until fragrant.
4. Add the roasted squash, red lentils, vegetable broth, and diced tomatoes to the pot. Bring to a boil, then reduce the heat and let it simmer for 20-25 minutes, until the lentils are tender and the soup has thickened.
5. Stir in the coconut milk and cook for another 5 minutes to heat through.
6. Use an immersion blender to puree the soup until smooth, or leave it chunky if you prefer.
7. Adjust seasoning with salt, pepper, and more cayenne if you like extra spice.
8. Serve the soup hot, garnished with fresh parsley and a squeeze of lemon juice.

This Spicy Butternut Squash and Red Lentil Soup is a delightful blend of sweet, savory, and spicy flavors. The tender roasted squash provides a natural sweetness, while the red lentils add protein and texture. The combination of spices—turmeric, ginger, and cayenne—gives the soup a vibrant, aromatic kick that is perfect for warming up during the colder months. The addition of coconut milk ensures a creamy, rich consistency that enhances the overall flavor profile. It’s a satisfying and healthy soup that’s both filling and nourishing.

Spicy Tomato and Carrot Soup with Ginger

This Spicy Tomato and Carrot Soup with Ginger brings together the earthy sweetness of carrots with the tangy depth of tomatoes and the fiery warmth of ginger. The addition of spices like cumin and coriander elevate this soup, making it the perfect dish to serve in January when you’re craving something comforting yet flavorful. The soup’s natural sweetness is balanced with heat, making it a satisfying choice for a light meal or appetizer.

Ingredients

• 2 tbsp olive oil
• 1 medium onion, chopped
• 3 medium carrots, peeled and chopped
• 2 cloves garlic, minced
• 1-inch piece of fresh ginger, grated
• 1 tsp ground cumin
• 1/2 tsp ground coriander
• 1/4 tsp ground cinnamon
• 1 can (15 oz) diced tomatoes
• 4 cups vegetable broth
• 1 tbsp apple cider vinegar
• Salt and pepper to taste
• Fresh cilantro for garnish
• Red pepper flakes (optional, for extra heat)

Instructions

1. In a large pot, heat the olive oil over medium heat. Add the chopped onion and carrots and sauté for 5-7 minutes, until the vegetables are softened.
2. Stir in the garlic, ginger, cumin, coriander, and cinnamon. Cook for 1-2 minutes until fragrant.
3. Add the diced tomatoes (with their juices), vegetable broth, and apple cider vinegar to the pot. Bring to a boil, then reduce the heat and simmer for 20 minutes or until the carrots are tender.
4. Use an immersion blender to puree the soup until smooth. If you prefer a chunkier texture, blend only half of the soup.
5. Season with salt and pepper to taste. Add red pepper flakes if you want more spice.
6. Serve hot, garnished with fresh cilantro.

The Spicy Tomato and Carrot Soup with Ginger offers a wonderful combination of tangy, sweet, and spicy flavors that are perfect for warming up during the cold January months. The carrots provide a natural sweetness, while the ginger and spices like cumin and coriander bring bold, aromatic heat to each spoonful. The addition of apple cider vinegar adds a tangy contrast to the richness of the tomatoes and broth, making the soup more balanced and dynamic. This is a perfect dish for anyone who loves a little spice to brighten their winter meals.

Spicy Coconut Curry Lentil Soup

This Spicy Coconut Curry Lentil Soup is a perfect balance of heat, creaminess, and spice. The earthy lentils are complemented by the rich coconut milk and a blend of aromatic spices like curry powder, turmeric, and cayenne. With a touch of ginger and garlic, this soup delivers a warming, comforting meal that’s both filling and nourishing. It’s an excellent choice for a hearty, spicy soup during the colder January days.

Ingredients

• 1 tbsp olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1-inch piece of fresh ginger, grated
• 1 tbsp curry powder
• 1/2 tsp ground turmeric
• 1/4 tsp cayenne pepper (adjust to taste)
• 1 cup dried red lentils, rinsed
• 1 can (14 oz) coconut milk
• 4 cups vegetable broth
• 1 can (15 oz) diced tomatoes
• Salt and pepper to taste
• Fresh cilantro for garnish
• Lime wedges for serving

Instructions

1. In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté for 5 minutes until softened.
2. Add the minced garlic, grated ginger, curry powder, turmeric, and cayenne pepper. Cook for 1-2 minutes, stirring, until fragrant.
3. Stir in the red lentils, vegetable broth, coconut milk, and diced tomatoes. Bring to a boil, then reduce the heat and simmer for 25-30 minutes, or until the lentils are tender.
4. Season with salt and pepper to taste. If the soup is too thick, add more vegetable broth to reach your desired consistency.
5. Serve hot, garnished with fresh cilantro and a squeeze of lime juice for brightness.

This Spicy Coconut Curry Lentil Soup is a hearty, flavorful dish that brings warmth and comfort during the winter months. The coconut milk adds a luxurious creaminess, while the curry powder, turmeric, and cayenne pepper provide a delightful, spicy kick. The lentils create a satisfying base that makes this soup filling and nourishing. Whether enjoyed on a cold January evening or as a quick weeknight dinner, this soup is both delicious and easy to prepare, perfect for those looking for bold flavors with a comforting twist.

Spicy Chicken Tortilla Soup

This Spicy Chicken Tortilla Soup is packed with vibrant flavors from tender chicken, roasted vegetables, and a blend of spices. It’s a hearty, comforting soup that combines the richness of tomato and chicken broth with a spicy kick from jalapeños and chipotle. Topped with crunchy tortilla strips, this soup is perfect for those who crave a satisfying and spicy meal during the colder months.

Ingredients

• 2 tbsp olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1-2 jalapeños, chopped (seeds removed for less heat)
• 1 can (14 oz) diced tomatoes
• 4 cups chicken broth
• 2 cups cooked shredded chicken
• 1 tsp ground cumin
• 1/2 tsp chili powder
• 1/2 tsp smoked paprika
• 1 tsp chipotle powder (optional, for extra heat)
• Salt and pepper to taste
• 1 cup crispy tortilla strips (store-bought or homemade)
• Fresh cilantro for garnish
• Lime wedges for serving

Instructions

1. In a large pot, heat olive oil over medium heat. Add the chopped onion and sauté for 5 minutes until softened.
2. Stir in the garlic and jalapeños, cooking for another 2 minutes until fragrant.
3. Add the diced tomatoes, chicken broth, shredded chicken, cumin, chili powder, paprika, and chipotle powder (if using). Bring to a boil, then reduce the heat and simmer for 10-15 minutes to allow the flavors to meld.
4. Season with salt and pepper to taste.
5. Ladle the soup into bowls and top with crispy tortilla strips, fresh cilantro, and a squeeze of lime juice.
6. Serve hot and enjoy!

The Spicy Chicken Tortilla Soup is a vibrant, satisfying dish that’s perfect for warming up during chilly January nights. The combination of tender chicken, savory broth, and the smoky heat of chipotle and jalapeños creates a bold, flavorful soup that’s sure to satisfy. The crispy tortilla strips on top provide a delightful crunch that contrasts beautifully with the soup’s rich, spicy base. Whether served for a family meal or as a hearty appetizer, this soup is both comforting and full of exciting flavors.

Spicy Roasted Tomato and Red Pepper Soup

This Spicy Roasted Tomato and Red Pepper Soup is the ultimate comfort food for cold winter days. The roasted tomatoes and red peppers create a rich, smoky base, while the addition of chili flakes, smoked paprika, and a touch of cayenne adds a spicy kick. Creamy and full of depth, this soup is both flavorful and satisfying, making it an excellent choice for January meals.

Ingredients

• 4 large ripe tomatoes, halved
• 2 red bell peppers, halved and seeded
• 1 tbsp olive oil
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 1 tsp smoked paprika
• 1/2 tsp cayenne pepper (adjust to taste)
• 1/4 tsp chili flakes (optional, for extra heat)
• 4 cups vegetable broth
• 1/2 cup heavy cream or coconut milk
• Salt and pepper to taste
• Fresh basil for garnish

Instructions

1. Preheat your oven to 400°F (200°C). Place the halved tomatoes and red peppers on a baking sheet, drizzle with olive oil, and roast for 25-30 minutes, until the vegetables are softened and lightly charred.
2. In a large pot, heat olive oil over medium heat. Add the chopped onion and sauté for 5 minutes until softened.
3. Stir in the minced garlic, smoked paprika, cayenne pepper, and chili flakes (if using). Cook for another 1-2 minutes until fragrant.
4. Add the roasted tomatoes and red peppers to the pot, along with the vegetable broth. Bring to a boil, then reduce the heat and simmer for 10-15 minutes.
5. Use an immersion blender to blend the soup until smooth, or transfer to a blender in batches.
6. Stir in the heavy cream or coconut milk, and season with salt and pepper to taste.
7. Serve hot, garnished with fresh basil.

The Spicy Roasted Tomato and Red Pepper Soup is a comforting and bold soup that perfectly combines the natural sweetness of roasted tomatoes and red peppers with a spicy, smoky kick. The addition of smoked paprika, cayenne, and chili flakes creates a warm, vibrant heat that enhances the soup’s flavor without overwhelming it. The creamy texture from the heavy cream or coconut milk adds richness, making each spoonful indulgent and satisfying. This is a perfect soup for those looking to enjoy a flavorful, warming dish during the cold winter months.

Spicy Butternut Squash and Apple Soup

This Spicy Butternut Squash and Apple Soup combines the natural sweetness of butternut squash and apples with a bold, spicy kick from ginger, cinnamon, and cayenne pepper. The result is a velvety-smooth soup that has layers of warmth and depth. The subtle sweetness from the squash and apple contrasts beautifully with the heat, making this a unique, comforting soup for January. It’s a perfect choice for those who enjoy a flavorful balance of heat and sweetness.

Ingredients

• 1 tbsp olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1-inch piece of fresh ginger, grated
• 1 medium butternut squash, peeled and cubed
• 2 apples, peeled, cored, and chopped
• 4 cups vegetable broth
• 1/2 tsp ground cinnamon
• 1/4 tsp cayenne pepper (adjust to taste)
• Salt and pepper to taste
• 1/2 cup coconut milk or heavy cream
• Fresh parsley for garnish

Instructions

1. Heat the olive oil in a large pot over medium heat. Add the chopped onion and sauté for about 5 minutes, until softened.
2. Stir in the garlic and grated ginger, cooking for another 1-2 minutes.
3. Add the cubed butternut squash and chopped apples to the pot, then pour in the vegetable broth. Bring the mixture to a boil, then reduce the heat and simmer for 20-25 minutes, until the squash is tender.
4. Stir in the cinnamon, cayenne pepper, salt, and pepper.
5. Use an immersion blender to blend the soup until smooth, or carefully transfer the soup to a blender in batches.
6. Stir in the coconut milk or cream to add richness and blend well.
7. Serve hot, garnished with fresh parsley.

This Spicy Butternut Squash and Apple Soup is a delightful combination of flavors that will warm you up on chilly January days. The sweetness from the butternut squash and apples pairs beautifully with the spicy heat from ginger, cayenne, and cinnamon. The addition of coconut milk or cream makes the soup wonderfully creamy and indulgent. Whether you enjoy it as a light lunch or a satisfying dinner, this soup is both comforting and bold, perfect for those seeking something a little different with their winter soups.

Spicy Sweet Potato and Black Bean Soup

This Spicy Sweet Potato and Black Bean Soup is a hearty, nutrient-packed dish that delivers both flavor and spice. The natural sweetness of the roasted sweet potatoes is complemented by the earthiness of black beans and the heat from jalapeños and chili powder. It’s a filling, satisfying soup that is perfect for a January meal, offering warmth, spice, and richness in every bite. This vegan-friendly soup is perfect for those looking for a healthy yet flavorful option.

Ingredients

• 1 tbsp olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1-2 jalapeños, chopped (seeds removed for less heat)
• 2 medium sweet potatoes, peeled and cubed
• 1 can (15 oz) black beans, drained and rinsed
• 1 tsp chili powder
• 1/2 tsp cumin
• 1/4 tsp smoked paprika
• 4 cups vegetable broth
• Salt and pepper to taste
• Fresh cilantro for garnish
• Lime wedges for serving

Instructions

1. Heat olive oil in a large pot over medium heat. Add the chopped onion and sauté for 5 minutes until softened.
2. Stir in the minced garlic and jalapeños, cooking for 2 minutes.
3. Add the cubed sweet potatoes, black beans, chili powder, cumin, smoked paprika, and vegetable broth. Bring to a boil, then reduce the heat and simmer for 20-25 minutes, or until the sweet potatoes are tender.
4. Use a potato masher or immersion blender to slightly mash the soup, leaving some texture while making it creamy.
5. Season with salt and pepper to taste.
6. Serve hot, garnished with fresh cilantro and a squeeze of lime juice.

The Spicy Sweet Potato and Black Bean Soup is a perfect balance of sweetness, spice, and earthiness. The roasted sweet potatoes create a creamy base that is complemented by the hearty black beans and the warm, spicy heat of jalapeños and chili powder. This soup is filling and nutritious, making it an excellent choice for a light yet satisfying meal. It’s vegan-friendly, full of flavor, and ideal for warming up during the colder months.

Spicy Seafood Chowder

This Spicy Seafood Chowder is a rich and comforting soup that combines succulent seafood with a creamy, spicy broth. The addition of smoked paprika, cayenne pepper, and a touch of Old Bay seasoning brings out a bold, flavorful kick that perfectly complements the delicate seafood. Ideal for chilly January days, this chowder is hearty, satisfying, and full of depth, offering a wonderful combination of spices and savory flavors.

Ingredients

• 2 tbsp butter
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1/2 tsp smoked paprika
• 1/4 tsp cayenne pepper (adjust to taste)
• 1 tsp Old Bay seasoning
• 1/2 cup dry white wine
• 4 cups fish or seafood stock
• 2 medium potatoes, peeled and cubed
• 1 lb mixed seafood (shrimp, scallops, white fish, etc.)
• 1 cup heavy cream or half-and-half
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions

1. In a large pot, melt the butter over medium heat. Add the chopped onion and sauté for 5 minutes until softened.
2. Stir in the minced garlic, smoked paprika, cayenne pepper, and Old Bay seasoning. Cook for 1-2 minutes until fragrant.
3. Pour in the white wine, scraping the bottom of the pot to deglaze.
4. Add the fish stock, cubed potatoes, and bring to a boil. Reduce heat and simmer for 15 minutes, or until the potatoes are tender.
5. Add the mixed seafood and simmer for an additional 5-7 minutes, until the seafood is cooked through.
6. Stir in the heavy cream and season with salt and pepper to taste.
7. Serve hot, garnished with fresh parsley.

The Spicy Seafood Chowder is a decadent and comforting dish, perfect for a cold January day. The creamy, flavorful broth combines with a delightful mix of tender seafood, creating a satisfying and indulgent soup. The blend of smoked paprika, cayenne pepper, and Old Bay seasoning adds just the right amount of heat, making this chowder both bold and flavorful. Whether served as a main course or a rich appetizer, this chowder offers a luxurious and hearty experience that’s sure to please anyone craving a spicy, seafood-filled treat.

Spicy Tomato and Roasted Red Pepper Soup

This Spicy Tomato and Roasted Red Pepper Soup is a warm, vibrant, and satisfying dish that combines the rich sweetness of roasted red peppers with the tang of tomatoes and a bold spice profile. The heat from red chili flakes and smoked paprika adds an exciting kick, while the roasted garlic and onions bring depth and sweetness. This soup is a perfect option for a cold January evening, offering both comfort and warmth with a fiery twist.

Ingredients

• 2 tbsp olive oil
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 2 red bell peppers, roasted and peeled
• 4 large tomatoes, chopped
• 1 tsp smoked paprika
• 1/2 tsp red chili flakes (adjust to taste)
• 4 cups vegetable broth
• Salt and pepper to taste
• 1/4 cup heavy cream or coconut cream (optional)
• Fresh basil for garnish

Instructions

1. Heat olive oil in a large pot over medium heat. Add the chopped onion and sauté for 5 minutes until softened.
2. Stir in the minced garlic and cook for 1-2 minutes, until fragrant.
3. Add the roasted red bell peppers and chopped tomatoes, cooking for another 5 minutes.
4. Stir in the smoked paprika, red chili flakes, salt, and pepper.
5. Pour in the vegetable broth and bring to a simmer. Cook for 15-20 minutes, allowing the flavors to blend.
6. Use an immersion blender to blend the soup until smooth, or carefully transfer it to a blender in batches.
7. Stir in heavy cream or coconut cream if desired for added richness.
8. Serve hot, garnished with fresh basil.

This Spicy Tomato and Roasted Red Pepper Soup is a rich and flavorful dish that combines sweet, smoky, and spicy elements in a comforting, velvety-smooth broth. The roasted red peppers lend a depth of flavor that complements the tanginess of the tomatoes, while the heat from chili flakes gives the soup a bold kick. It’s a perfect meal for January, offering both warmth and excitement with every spoonful. The addition of cream makes the soup luxurious, while fresh basil provides a bright, refreshing finish.

Spicy Carrot and Coconut Soup

This Spicy Carrot and Coconut Soup combines the natural sweetness of carrots with the richness of coconut milk and a spicy kick from ginger and curry powder. The vibrant orange color and velvety texture make this soup a visual treat, while the balance of heat and sweetness makes it a comforting and warming dish. It’s a great option for January, providing both a nutritional boost and a satisfying, spicy flavor profile.

Ingredients

• 1 tbsp coconut oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1-inch piece fresh ginger, grated
• 4 cups carrots, peeled and chopped
• 1 can (14 oz) coconut milk
• 4 cups vegetable broth
• 1 tsp curry powder
• 1/2 tsp ground turmeric
• 1/4 tsp cayenne pepper (adjust to taste)
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions

1. In a large pot, heat coconut oil over medium heat. Add the chopped onion and sauté for 5 minutes until softened.
2. Add the minced garlic and grated ginger, cooking for another 2 minutes until fragrant.
3. Stir in the chopped carrots, curry powder, turmeric, and cayenne pepper. Cook for 2-3 minutes to allow the spices to bloom.
4. Pour in the coconut milk and vegetable broth, bringing the mixture to a simmer. Cook for 20-25 minutes, or until the carrots are tender.
5. Use an immersion blender to blend the soup until smooth, or transfer it to a blender in batches.
6. Season with salt and pepper to taste.
7. Serve hot, garnished with fresh cilantro.

The Spicy Carrot and Coconut Soup is a vibrant, creamy soup that offers a perfect balance of sweet, spicy, and savory flavors. The sweetness of the carrots combines wonderfully with the richness of the coconut milk, while the ginger, curry, and cayenne bring a delightful heat that is warming for the winter months. This soup is a great way to enjoy a healthy and satisfying meal that is full of flavor, and it makes for a comforting January dish that will leave you feeling nourished and cozy.

Spicy Beef and Vegetable Soup

This Spicy Beef and Vegetable Soup is a hearty, comforting dish loaded with tender beef, vibrant vegetables, and a robust, spicy broth. The combination of chili powder, cayenne, and paprika gives the soup a kick, while the slow-simmered beef and vegetables create a rich, savory base. This soup is perfect for January, offering a warming and filling meal that provides both comfort and heat in every bite.

Ingredients

• 2 tbsp olive oil
• 1 lb beef stew meat, cubed
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 medium carrot, chopped
• 1 medium zucchini, chopped
• 1 cup corn kernels (fresh or frozen)
• 1 can (15 oz) diced tomatoes
• 4 cups beef broth
• 1 tsp chili powder
• 1/2 tsp cayenne pepper (adjust to taste)
• 1 tsp smoked paprika
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions

1. Heat the olive oil in a large pot over medium heat. Brown the beef stew meat in batches, setting the browned beef aside.
2. In the same pot, add the chopped onion and sauté for 5 minutes until softened.
3. Add the minced garlic and cook for 1-2 minutes, until fragrant.
4. Stir in the chopped carrots, zucchini, and corn. Cook for 5 minutes.
5. Add the diced tomatoes, beef broth, chili powder, cayenne pepper, smoked paprika, salt, and pepper. Bring to a boil.
6. Reduce the heat and simmer for 45 minutes, until the beef is tender and the vegetables are cooked through.
7. Serve hot, garnished with fresh cilantro.

The Spicy Beef and Vegetable Soup is a filling and flavorful dish that brings together tender beef, fresh vegetables, and a spicy broth for a complete and satisfying meal. The chili powder, cayenne, and smoked paprika infuse the soup with a robust heat, while the tender beef and crunchy vegetables offer a delightful texture. This soup is perfect for a cozy January dinner, offering both warmth and bold flavors in every spoonful. It’s a fantastic option for anyone craving a hearty, spicy soup to enjoy during the colder months.

Spicy Chicken and Sweet Potato Soup

This Spicy Chicken and Sweet Potato Soup is a nourishing, flavorful dish that brings together tender chicken, sweet potatoes, and a spicy broth with a combination of jalapeños, cumin, and coriander. The sweetness of the potatoes balances perfectly with the heat from the peppers and spices, creating a comforting yet bold soup that’s perfect for chilly January nights. The addition of lime juice and cilantro adds a fresh and zesty finish, making this soup both hearty and refreshing.

Ingredients

• 2 tbsp olive oil
• 1 lb chicken breast or thighs, cubed
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 2 medium sweet potatoes, peeled and cubed
• 1-2 jalapeños, chopped (seeds removed for less heat)
• 1 tsp ground cumin
• 1/2 tsp ground coriander
• 4 cups chicken broth
• 1 can (15 oz) diced tomatoes
• Salt and pepper to taste
• 1/4 cup lime juice
• Fresh cilantro for garnish

Instructions

1. Heat olive oil in a large pot over medium heat. Add the cubed chicken and cook until browned on all sides, about 5-7 minutes. Remove the chicken and set it aside.
2. In the same pot, add the chopped onion and sauté for 5 minutes until softened.
3. Add the minced garlic, chopped jalapeños, cumin, and coriander, cooking for 1-2 minutes until fragrant.
4. Stir in the sweet potatoes, chicken broth, and diced tomatoes. Bring to a boil.
5. Reduce heat to low and simmer for 20-25 minutes, or until the sweet potatoes are tender.
6. Return the cooked chicken to the pot and cook for an additional 5 minutes.
7. Stir in lime juice and season with salt and pepper to taste.
8. Serve hot, garnished with fresh cilantro.

The Spicy Chicken and Sweet Potato Soup is a rich and satisfying dish that combines the earthiness of sweet potatoes with the bold flavors of cumin, coriander, and jalapeños. The chicken provides a hearty protein base, while the lime juice and cilantro add a bright contrast to the spiciness. It’s a perfect soup for January, offering both warmth and a vibrant kick. This soup is filling, flavorful, and offers the ideal balance of sweet, savory, and spicy that will keep you coming back for more.

Spicy Black Bean and Corn Soup

This Spicy Black Bean and Corn Soup is a hearty and satisfying dish that’s both vegetarian and full of flavor. The combination of black beans, corn, tomatoes, and chilies creates a rich and earthy base, while cumin, chili powder, and cayenne pepper bring a delicious kick of heat. The soup is finished off with a touch of lime juice for added brightness and cilantro for freshness, making it the perfect meal to enjoy during the colder months.

Ingredients

• 2 tbsp olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup corn kernels (fresh or frozen)
• 1 can (15 oz) diced tomatoes
• 1 tsp ground cumin
• 1 tsp chili powder
• 1/2 tsp cayenne pepper (adjust to taste)
• 4 cups vegetable broth
• Salt and pepper to taste
• 1/4 cup lime juice
• Fresh cilantro for garnish

Instructions

1. Heat olive oil in a large pot over medium heat. Add the chopped onion and sauté for 5 minutes until softened.
2. Add the minced garlic and cook for another 1-2 minutes until fragrant.
3. Stir in the black beans, corn, diced tomatoes, cumin, chili powder, and cayenne pepper. Cook for 2-3 minutes to allow the spices to meld together.
4. Pour in the vegetable broth and bring the mixture to a simmer. Cook for 15-20 minutes, allowing the flavors to combine.
5. Season with salt and pepper to taste.
6. Stir in lime juice just before serving.
7. Serve hot, garnished with fresh cilantro.

This Spicy Black Bean and Corn Soup is the perfect balance of hearty, comforting ingredients with a flavorful, spicy kick. The black beans provide a protein-packed base, while the corn adds sweetness and texture. The cumin, chili powder, and cayenne give the soup a bold heat that’s perfect for warming up during January. Finished off with fresh cilantro and a splash of lime juice, this soup is both zesty and satisfying—ideal for a cozy winter meal that’s also healthy and full of flavor.

Spicy Butternut Squash and Apple Soup

This Spicy Butternut Squash and Apple Soup is a comforting and vibrant dish that perfectly balances the sweetness of butternut squash and apples with the warmth of spices like ginger, cinnamon, and nutmeg. The addition of red pepper flakes and cayenne provides a spicy kick that enhances the flavors of the roasted squash and apples. It’s a perfect soup for January, offering a warm and spicy meal that’s both nourishing and flavorful.

Ingredients

• 2 tbsp olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 medium butternut squash, peeled and cubed
• 2 apples, peeled, cored, and chopped
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/2 tsp red pepper flakes (adjust to taste)
• 1/4 tsp cayenne pepper (adjust to taste)
• 4 cups vegetable broth
• Salt and pepper to taste
• 1/4 cup heavy cream or coconut milk (optional)
• Fresh thyme for garnish

Instructions

1. Preheat the oven to 400°F (200°C).
2. Toss the cubed butternut squash and chopped apples with 1 tablespoon of olive oil, salt, and pepper. Roast for 25-30 minutes, or until the squash is tender and slightly caramelized.
3. In a large pot, heat the remaining tablespoon of olive oil over medium heat. Add the chopped onion and sauté for 5 minutes until softened.
4. Add the minced garlic and cook for 1-2 minutes until fragrant.
5. Add the roasted butternut squash and apples to the pot. Stir in the cinnamon, nutmeg, red pepper flakes, and cayenne pepper.
6. Pour in the vegetable broth and bring to a boil. Reduce heat to low and simmer for 10 minutes.
7. Use an immersion blender to puree the soup until smooth, or carefully transfer to a blender in batches.
8. Stir in heavy cream or coconut milk, if desired.
9. Serve hot, garnished with fresh thyme.

The Spicy Butternut Squash and Apple Soup is a beautifully layered dish that combines the natural sweetness of roasted squash and apples with the warmth of spices and a spicy kick. The cinnamon and nutmeg provide comforting, familiar flavors, while the heat from red pepper flakes and cayenne adds a surprising depth. This soup is perfect for January, offering a balance of warmth, sweetness, and spice that is both comforting and invigorating. It’s an ideal choice for anyone looking for a cozy, flavorful soup to enjoy during the cold winter months.

Note: More recipes are coming soon!