2 lbs. carrots, sliced diagonally
2 onions, thin rings
1 green pepper, cut fine
1 can tomato soup
1/2 c. sugar
1/2 c. salad oil
3/4 c. cider vinegar
1 tsp. salt
1/2 tsp. pepper

Cook carrots, drain and cool. Bring onions, peppers, soup, sugar, oil and vinegar to boil until sugar melts. Pour hot sauce over carrots, cover and chill. Keep refrigerated.