Step 1

Place the carrots in a 3-quart saucepan and cover with water. Bring to boil; reduce heat to low and cook for 5 minutes or just until the carrots are tender. Drain the carrots; cool for 10 minutes then stir the carrots, onion and pepper together in a large bowl.

Step 2

In sauce pot, bring the soup, oil, sugar, vinegar, mustard, Worcestershire, salt and pepper over medium-high heat to a boil. Remove the saucepan from the heat and let the soup mixture cool to room temperature.

Step 3

Pour the soup mixture over the vegetables. Cover and refrigerate for at least 12 hours. Serve the vegetable mixture hot or cold.