2 lbs. carrots
1 onion, sliced thin
1 1/2 green peppers, sliced
1 can tomato soup
1/2 c. sugar
3/4 c. vegetable oil
1/2 c. vinegar
1 tsp. horseradish

Cook sliced carrots until slightly softened (no salt in cooking water). Heat tomato soup, sugar, vegetable oil, vinegar, horseradish to boil. Allow to cool a bit. Layer vegetables in serving bowl. Pour sauce over, vegetables and refrigerate overnight. Serves 6 to 8.