1 Can tomato soup
1 Cup sugar
3/4 Cup rice vinegar
2 Lbs sliced frozen carrotts
1 onion- diced
1 bell pepper diced

Boil carrotts 3 minutes. Drain. Rinse in cold water until carotts are cold. Mix all the other ingredients in a large bowl. Add carotts. Stir until carrotts are thoroughly coated. Refrigerate. This is best if left to sit overnight.