5 c. or 2 lb. carrots
1 onion, diced
1 diced pepper
1 can tomato soup
1/2 c. oil
1 c. sugar
3/4 c. vinegar
1 tsp. salt
1 tsp. pepper

Cut carrots 1/2-inch thick. Cook until tender. Cool. Add onions and pepper. Mix together soup, oil, sugar, salt and pepper. Pour over carrots, onion and pepper. Let stand overnight. Will keep 2 weeks.