Marinated Carrot Salad

6 cups baby carrots (or carrots cut into sticks or coins)

1 medium onion
1 green pepper
1 10oz tin condensed tomato soup
3/4 cup sugar
1/2 cup vinegar
1/2 cup salad oil
1 tsp Worcestershire sauce
1 tsp salt
1 tsp white pepper (optional)

Boil carrots until soft, but not mushy, then drain.

Cut onion and green pepper into thin strips.

Heat remaining ingredients in a saucepan and stir until fully combined. Add green
pepper and onion and heat until only slightly softened. Pour over carrots, let cool and
refrigerate for a minimum of 12 hours.

Drain marinade when ready to serve. Keeps up to 2 weeks.