2 bunches carrots, sliced
1 red onion, sliced thin
1 can tomato soup
1/2 c. oil
1/2 c. white vinegar
1 c. white sugar
1 1/2 tsp. dry mustard

Cook carrots until tender. Heat tomato soup, oil, vinegar, sugar and dry mustard until sugar is dissolved. Pour over carrots. Add sliced onion and marinate in the refrigerator for a few days.