Add all ingredients into a pot, bring to boil while keep stirring. Turn down heat once cranberries popping, turn down heat and let it simmer for 5 minutes.
Take off from heat, cool to room temperature, then let chill in the fridge for 2-4 H at least (or overnight)
After soup is chilled, it is actually ready to be served as is or with a dollop of yogurt/heavy cream/whipped cream/sour cream, but I prefer to strain them first (you can also blender them using food processor or a blender before straining).
Once strained, then I add the yogurt, just before serving.