Preheat your oven to 400°F (200°C). Spread sliced apples on a baking sheet, drizzle with olive oil, and toss with smoked chili powder and cinnamon until evenly coated. Roast in the oven for about 20-25 minutes, until the apples are tender and slightly caramelized.
Transfer the roasted apples to a large pot. Pour in the vegetable broth and bring to a gentle simmer over medium heat. Let it cook for about 5 minutes to meld the flavors.
Use an immersion blender to puree the soup directly in the pot until smooth. Alternatively, transfer the mixture to a blender and blend until velvety, then return to the pot.
Add a splash of apple cider vinegar to brighten the flavor, and adjust seasoning with more chili or cinnamon if needed. Warm the soup gently, but do not boil, for a few minutes.
Taste and adjust the spice levels, adding more chili for heat or cinnamon for sweetness as desired. If the soup is too thick, thin it with a little warm water or additional broth until reaching your preferred consistency.
Pour the hot soup into bowls and, if desired, garnish each serving with a dollop of sour cream or yogurt for added creaminess and a cooling counterpoint to the heat. Serve immediately while warm and fragrant.
4 large apples
