Chop green and red apples. Heat extra virgin olive oil in a non stick pan on a high heat.
Add cinnamon and sauté for 1 minute. Add onion and sauté for a minute.
Add ginger and garlic and sauté till fragrant.
Add turmeric powder, cumin powder, coriander powder and butter and sauté.
Keep aside a little chopped green apple for garnishing and add the rest along with red apple to the pan and mix on high heat.
Add vegetable stock and mix well. Cover and cook for 5-7 minutes on a low heat.
Pour the soup into a bowl and discard cinnamon sticks. When it cools slightly, blend it with a hand blender.
Pour it back into the pan and cook on low heat till it comes to a boil.
Add yogurt, salt and crushed black peppercorns and mix well.
Put the soup in a bowl and garnish it with reserved green apples and serve hot.