1. In 3-quart nonstick saucepan, heat oil. Add onion and saute until soft, about 5 minutes. 2. Add curry powder, coriander and cardamom; cook and stir 1 minute. Add carrots and broth. Bring to a boil; reduce heat. Simmer, covered, 20 minutes, or until carrots are tender. Strain broth into a large bowl. 3. In food processor or blender, puree carrots with part of the broth until smooth. Stir puree into broth. Cover and refrigerate until well chilled. Top each serving with 1 tablespoon yogurt; garnish with carrot curl and mint sprig, if desired. NOTES : 1. The carrots should be pared, then chopped into 1" chunks. 2. Optional: garnish with carrot curls and mint sprigs. 3. Weight Watchers Program - 3/4 cup serving provides 1/2 fat, 2 1/4 vegetables, 25 optional calories. Formatted in MasterCook 4 by Ellen Pickett Recipe by: Weight Watchers Complete Cookbook & Program Basics, p. 96 Posted to EAT-LF Digest by "Ellen Pickett" on Jul 2, 1999,