To make the smoothies, in a blender, combine the yogurt, 1 1/2 cups ice, carrots, 2 tablespoons maple syrup, and ginger. Blend until smooth. Refrigerate until ready to serve, then divide among four glasses.
In a small microwave-safe bowl, combine the blueberries and the remaining 3 tablespoons of maple syrup. Cover with plastic wrap and microwave for 2 minutes, or until the blueberries explode. Set aside.
Spray a waffle iron lightly with nonstick cooking spray and preheat it. In a baking dish, whisk together the milk, egg, cinnamon, and 1/8 teaspoon salt. Soak a slice of bread for a few seconds on each side. Close the waffle iron and cook for 3 to 4 minutes, or until golden brown. Remove the bread from the oven and keep it warm on a foil-lined dish.
Distribute the waffles and blueberry sauce among four dishes and top with almonds. Serve with the smoothies.