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Carrot Relish

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  • 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


  1. Cook carrots until barely tender; drain. Add onion and green bell pepper.
  2. 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.