2 pounds carrots, sliced
1 onion, chopped
1 green bell pepper, chopped
1 can tomato soup
1 cup granulated sugar
1/2 cup vegetable oil
3/4 cup wine vinegar
1 teaspoon mustard
1 teaspoon Worcestershire sauce
Cook carrots until barely tender; drain. Add onion and green bell pepper.
Mix tomato soup, sugar, oil, wine vinegar, mustard and Worcestershire sauce in a blender. Pour over carrot mixture and gently mix well. Refrigerate several hours or overnight.
Keeps 3 weeks in the refrigerator.