1Scrape and cut carrots into bite size pieces. Cook until tender; do not overcook. Drain.
2Combine tomato soup, cooking oil, sugar, vinegar, salt, and pepper, bring to a boil. Beat with an egg beater.
3To the drained carrots, add 1/2 large green pepper, cut in small pieces, and 1 medium onion, cut.
4Pour soup mixture over and mix well. Refrigerate over night. Serve chilled.