2 lbs. carrots
1 can tomato soup
1 c. sugar (or substitute)
1/2 c. oil
1/2 c. vinegar
1 onion
1 pepper

Peel, slice and cook carrots (do not over cook). Cool. Slice onion and pepper (uncooked). Add remaining ingredients. Allow flavors to blend several hours before serving. This relish will keep several weeks in the refrigerator. Makes 2 to 3 pints.