Place carrots in a small saucepan, cover with water. Bring to a boil. Reduce heat, cover and simmer for 5 minutes. Add the peas. Cover and simmer 2-4 minutes longer or until vegetables are crisp and tender. Drain, set aside and keep warm.
In the same saucepan, whisk the cornstarch and orange juice until smooth. Bring to a boil. Cook and stir for 2 minutes or until thickened. Stir in soy sauce, orange peel and salt. Pour over vegetables. Toss and coat.