This is another recipe adapted by Carol. I don't know what took me so long to make these but now that I have, they are a make again and again!
Carol's recipe is on Tasty Kitchen.
2 1/2 to 3 pounds fresh carrots, peeled and cut into sticks
1 cup sugar
1/2 cup white or apple cider vinegar
1/2 cup vegetable oil
1 can (11 oz) tomato bisque soup or you can use regular tomato soup
1 tsp. prepared yellow mustard
1 tsp. black pepper
1 tsp. Worcestershire sauce
1 small onion, finely chopped
1 small green or yellow pepper-chopped fine
Cook carrots until crisp. Drain and save for later.
In a medium pot- combine the sugar, oil, vinegar, soup, mustard, black pepper and Worcestershire sauce. Stir constantly and bring to a boil.
Add to the "sauce" which is boiling the onion and the green or yellow pepper. Lower the heat and simmer for about 5 minutes.
Pour the hot ingredients over the carrots that are in a large bowl. Stir to make sure all the carrots are coated. Add the bowl of carrots to the refrigerator over night.
I've made this a few times. I wanted to make it without the sugar for Dottie, since she is always looking for recipes low or no sugar in a recipe.
I liked it both ways and it's on my ever growing favorite list.