Blueberry Pasta Soup
Cook the rotini pasta in salted water until al dente. Drain, rinse with cold water and drain well.
Rinse the blueberries, pick from stems and drain well. Set some blueberries aside for garnish. Puree the rest of the blueberries with vegetable broth and yogurt (up to 4 tablespoons) in a blender. Season with chile powder, salt and lemon juice.
Arrange the cooked rotini pasta in bowls and pour the soup over. Garnish with the remaining blueberries and the remaining yogurt. Sprinkle with chile powder and serve garnished with basil.