In a 4- to 5-quart Dutch oven combine chopped peaches, orange juice, honey, lime juice, ginger, and cardamom. Bring to boiling; reduce heat. Simmer, uncovered, for 10 to 15 minutes or until peaches are tender, stirring frequently. Remove from heat; let cool slightly.
Place half of the peach mixture in a food processor or blender. Cover and process or blend until smooth; transfer to a large bowl. Repeat with the remaining peach mixture. Cover and chill for 3 to 4 hours or until well-chilled.
Before serving, whisk in yogurt. Stir in blueberries and Prosecco. Serve soup in chilled bowls. If desired, garnish with peach slices and sprinkle with candied ginger.