Combine yogurt, ice, carrots, 2 tablespoons maple syrup, and ginger in a blender.

Blend until smooth to make the smoothie.

Divide the smoothie among four glasses and refrigerate.

Combine blueberries and remaining maple syrup in a microwave-safe bowl.

Cover and microwave until blueberries pop (about 2 minutes) to make the sauce.

Set the blueberry sauce aside.

Preheat a waffle iron and coat with nonstick cooking spray.

Whisk together milk, egg, cinnamon, and salt in a baking dish.

Soak a bread slice on each side for a few seconds.

Place the soaked bread on the waffle iron.

Close the waffle iron and cook until golden brown (3-4 minutes).

Remove the waffled bread and keep warm on a foil-covered plate.

Repeat the waffling process with the remaining bread slices.

Divide the waffles and blueberry sauce evenly among four plates.

Sprinkle with toasted almonds.

Serve the waffled French toast with the carrot-ginger smoothies.