2 lbs. carrots, sliced
1 tsp. salt
1 can tomato soup
3/4 c. white wine vinegar
3/4 c. sugar
1/2 c. oil
1 green pepper, chopped
1 leek, thinly sliced

Combine carrots with enough water to cover. Add salt and bring to boil. Cook 2 minutes. Drain well.

Combine soup, vinegar, sugar, oil in blender and mix 2 minutes. Pour over cooled carrots. Add green pepper and leek. Cover and marinate at least 24 hours. Can be stored up to 2 weeks.