6 carrots
1 med. onion
6 shallots
1 green pepper
1 can tomato soup
1/2 block of butter
1/4 c. vinegar
1/2 c. sugar
1 tbsp. dry mustard

Peel and slice carrots. Boil until soft. Saute onion, shallots, green pepper 5 to 10 minutes. Mix soup, sugar, vinegar and rest of butter to drained carrots and onion mixture. Simmer 15 minutes. Add dry mustard and a dash of Lea and Perrin sauce.