1 can tomato soup
1/2 c. sugar
1/2 c. oil
1/4 c. vinegar
2 lbs. carrots, cut
1 sm. green pepper
1 sm. onion
1 tbsp. Worcestershire sauce
1/2 tsp. mustard
1/2 tsp. salt
1 tsp. pepper
1 tsp. garlic powder

Cook carrots until tender (about 20 minutes). While cooling, mix in blender soup, sugar, oil, vinegar, Worcestershire sauce, mustard, salt, pepper and garlic powder. Mix dressing with cut carrots and cut onions and peppers. Let stand overnight. Keeps well until all gone.