Cut carrots, potatoes and onions in large chuncks. Place all ingredients in a large dutch oven or soup pot. Add water until all the ingredients are covered with water. Bring to a boil, turn down and cook on medium heat for 1 to 1 1/2 hours.
Remove the ham hock and let cool. While the hocks are cooling use a potatoe masher or hand mixer to mash the ingredients as desired. Cut of any meat on the ham hocks and add to the soup let simmer for 1/2 hour more and serve.