2 lb. carrots, peeled and sliced
1 can tomato soup
3/4 c. sugar
1/2 c. cider vinegar
1/3 c. oil
1/4 tsp. dill seed
1/2 tsp. parsley flakes
1 lg. onion, chopped
1 lg. green pepper, chopped
Red and yellow peppers; optional (adds color)

Boil carrots in slightly salted water until just tender; NOT SOFT.

Boil soup, sugar, cider vinegar, and oil until sugar dissolves, then add dill seed and parsley flakes.

In large bowl, place carrots; add onions and peppers. Mix all together and pour marinade sauce over season to taste with salt, pepper, and lemon pepper if desired.

Cover and refrigerate 8-12 hours. Remove from refrigerate 1/2 to 1 hour before serving.