Spicy Apple Cinnamon Soup

Start by heating your large pot over medium heat and add the olive oil or butter. Once melted and fragrant, toss in the chopped apples and sauté until they begin to soften and release their aroma, about 5 minutes.
Sprinkle the ground cinnamon, red chili flakes, and a pinch of salt over the apples. Stir well to coat the fruit evenly with the spices, allowing the mixture to become fragrant and spicy sense of aroma to fill the kitchen, about 1 minute.
Pour in 3 cups of vegetable or apple cider and bring the mixture to a gentle simmer. Reduce the heat to low, cover partially, and let it simmer for about 15 minutes until the apples are very soft and easily mashed.
Use an immersion blender directly in the pot to puree the mixture until smooth, or carefully transfer it to a blender in batches and blend until velvety. Return the blended soup to the pot if using a regular blender.
Stir in the remaining 1 cup of cider to thin out the soup to your desired consistency. Taste and adjust seasoning with more salt or chili flakes if needed. Warm the soup over low heat until hot and fragrant, about 5 minutes.
Ladle the hot, vibrant orange soup into bowls. Garnish with a swirl of cream or a sprinkle of cinnamon if desired, and serve immediately for the best aroma and flavor.