6 lg. carrots, cooked slightly
1/2 a green pepper, chopped
1 med. onion, minced
1 clove garlic, minced
Salt and pepper to taste
1/4 c. vinegar
1/3 c. sugar
1 can (11 3/4 oz.) tomato soup, undiluted)

Mix all ingredients, except carrots. Pour over warm carrots. Refrigerate.