Heat a large pot over medium heat and add the olive oil. Once shimmering, add the chopped apples and sauté for about 5 minutes until they start to soften and release aroma.
4 cups fresh apples, 1 tablespoon olive oil
Sprinkle in the toasted cinnamon and cardamom, stirring constantly to coat the apples evenly with the warm spices. Let cook for another minute until fragrant.
1 teaspoon ground cinnamon, 0.5 teaspoon ground cardamom
Add the vegetable broth and red pepper flakes to the pot. Bring the mixture to a gentle simmer and cook uncovered for 15 minutes, allowing the flavors to meld and the apples to become very soft.
1 pinch red pepper flakes, 4 cups vegetable broth
Remove the pot from heat. Use an immersion blender or transfer the mixture in batches to a blender, blending until smooth and velvety in texture.
Return the blended soup to the pot, stir in the honey if desired, and warm gently for a few minutes to meld all the flavors.
1 tablespoon honey
Serve the soup hot, garnished with a sprinkle of extra cinnamon or a swirl of cream for presentation if preferred.
