2 lb. carrots
1 onion, chopped
1 bell pepper, chopped

Clean and slice carrots crosswise and cook in water until crisp- tender. Chop peppers and onions; set both aside.

Heat the following: 1 c. sugar 1/2 c. vinegar 1/4 c. cooking oil 1/8 tsp. salt and pepper to taste

Drain the carrots; put in large mixing bowl and sprinkle with the chopped onion and pepper. Pour hot soup mixture over this but do not stir up. Cover and let stand until cool. Then refrigerate overnight before serving. Serves 4-6.