Chilled Carrot Ginger Soup - Litchfield Farmers' Market

Ingredients

• 3½ to 4 cups chopped carrots (inch pieces)
• 2 small leeks, trimmed and thinly sliced
• 3 tablespoons minced or grated ginger
• 2 tablespoons olive oil
• ¼ teaspoon cardamom
• 4 cups chicken or vegetable broth
• Salt and pepper to taste
• ¼ cup no-fat plain yogurt
• Pea shoot tendrils for garnish