Juice the oranges.
Place the carrots in a saucepan with half the orange juice, add water to cover if necessary, bring to the boil and simmer for 10 minutes. Add the cashews and apricots, cover and cook for a further 5–7 minutes until the carrots are just tender.
Meanwhile, put the cumin seeds in a frying pan and toast over a high heat for 1–2 minutes. Grind the toasted seeds briefly in a pestle and mortar.
Place the carrot mixture in a food processor or blender, add the remaining orange juice and process until smooth. Transfer to a bowl and chill for at least an hour and serve sprinkled with the ground cumin seeds.