2 lb. carrots, cut diagonally
1 onion, sliced thin
2 green peppers, cut in strips
1 c. tomato soup
1/2 c. oil
1/4 tsp. ginger
3/4 c. sugar
1/2 c. vinegar
1 tbsp. Worcestershire sauce

Cook carrots until crisp, firm stage. Cool. Bring UNDILUTED soup and remaining ingredients to a boil to dissolve sugar. Pour mixture over vegetables and marinate in refrigerator overnight. Best when served chilled.