Roughly chop the carrots and add them to your blender. Halve the orange and squeeze in the juice. Peel and break in the banana.
Crush the cardamom pods in a mortar and pestle (or pop them into a bowl and crush with the bottom of a jam jar). Remove the husks, leaving the black seeds in the mortar. Roughly crush the seeds then tip them in to the blender.
Drop in the dried apricots and a few ice cubes. Pour in 330ml dairy free mylk (save the rest for your other smoothies this week). Blend till smooth, pour into glasses to serve.