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Nothing goes better with a burger or chicken at a suppertime barbecue than these pretty, tangy-sweet carrots. Even veggies-haters like them. They're served cold, so you can make them ahead.

Submitted by : GinnieMae2

(2 Ratings)

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Ingredients

1 (14-oz) can
concentrated tomato bisque or tomato soup: 1 cup
sugar: 1/2 cup
vinegar: 1/2 cup
oil: 2 pounds
carrots , peeled and cut into 1-inch lengths

Directions

Cook the carrots for 10 minutes in boiling, salted water. Drain well. In a separate pot, bring the soup, sugar, vinegar and oil to a boil. Place the carrots in a large container, pour the sauce over, and refrigerate until cool. Note: the carrots will settle a few minutes after pouring the sauce in.

Serve : 8

Ready in : 1/2 hour plus chilling time

Reviews:(1)