Here you go, Needles, it's easy:
Marinated Carrots
2 lbs. carrots
1 can tomato soup
1/2 c. oil (optional)
3/4 c. vinegar
3/4 c. sugar
pepper to taste
1 onion, sliced thin
1 green pepper, diced
optional: some small steamed cauliflower florets
Steam the carrots whole until they are just tender all the way through, not mushy. After they cool a bit, slice them down into "coins' which are about a half inch thick. (You want to be able to stir them later without them breaking.) Mix the tomato soup, oil, vinegar, sugar and pepper in a large bowl, stir until the sugar dissolves. Add the carrots, diced green peppers, onion and cauliflower, mix gently to moisten everything. Refrigerate and mix occasionally so the vegetables at the top get rotated down into the marinade. Serve cold. My recipe says it keeps in the refrigerator for 2 weeks! Ours never lasts that long, lol.