2 lbs. carrots
1 onion
1 green pepper
1/4 c. oil
1 can tomato soup
1/2 c. vinegar
1 c. sugar

Peel carrots, slice and cook until tender. Drain. Dice onions and green pepper. Put cooled carrots in bowl. Sprinkle onions and green pepper over carrots. Bring other ingredients to a boil. Pour over carrots. Add salt to taste. Mix well and refrigerate overnight.