Place water and peas in a pot. Let the mixture come to a boil, covered, over medium heat. While boiling, cover partially. Cook on low flame for about 45 minutes, or until peas are soft.
Meanwhile, cut carrots into 1/2" pieces. Steam until tender. Put aside.
When peas are soft turn off the flame and mash them with a potato masher, or carefully pour into a blender in batches. If you have one, use an immersion blender for a creamy texture. Stir in carrots and salt to taste. Add water if too thick.