3 cups fresh blueberries (or 16 oz. frozen blueberries)
3 cups apple juice
2 tablespoons lemon juice
¼ teaspoon coriander, ground
1/4 teaspoon of ground cardamom
dash of salt
2 cups soy yogurt, plain or blueberry flavor
In a large saucepan, combine all ingredients except the yogurt.
Cover and simmer for 10 minutes.
Pour mixture into blender or food processor. Blend until smooth.
Pour into a large bowl, cover, and refrigerate until thoroughly chilled.
To serve, stir yogurt, then add it into the soup.