- 2 pounds carrots — sliced crosswise
- 1 small onion — chopped
- 3 celery stalks — chopped
- 1 sweet pepper — chopped
- 1 can tomato soup, condensed
- 3/4 cup sugar
- 1/4 cup oil
- 1 teaspoon dry mustard
- 1 tablespoon Worcestershire sauce
Cook carrots in salted water until tender.
Add onion, pepper, and celery to drained carrots.
Mix remaining ingredients in a saucepan and bring to a boil.
Pour over carrots. Refrigerate overnight.