By: Chef Emerald Coleman
1. Slice carrots into 1/4 inch slices. Cook until tender crisp - maybe 5 to 10 minutes.
2. Drain and cool carrots and then add green pepper and onion.
3. Combine the dressing ingredients in a small pot. Boil for 3 minutes, then cool.
4. Pour liquid mixture over cooled carrots/green pepper/onion mix. Mix lightly and let stand overnight. Stir a few times while it's marinating.
This tasty salad keeps very well for several days. Does not taste like tomato soup.