This recipe has been handed down through the generations. It is delicious hot or cold and will make a carrot lover out of anyone. I use either pre-cut carrot coins or baby carrots from the supermarket. Yummy!

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Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place the carrots in a saucepan with enough lightly salted water to cover. Bring to a boil, and cook until almost done, about 5 minutes depending on how thick you slice them. Drain, and transfer to a large bowl. Add the bell pepper and onion to the bowl with the carrots.

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  • While the carrots are cooking, combine the vinegar, oil, tomato soup and sugar in a saucepan. Bring to a boil, and cook for 1 minute. Pour the hot dressing over the vegetables. Serve immediately, or store in the refrigerator in a covered container and serve within 1 week.

Nutrition Facts

106 calories; 1 g protein; 18.1 g carbohydrates; 0 mg cholesterol; 145.2 mg sodium. Full Nutrition

Reviews (36)

Read More Reviews

Most helpful positive review

Rating: 5 stars
08/10/2006
I just made this recipe from directions given to me by my mother-in-law and was going to post it when I saw this. We call this recipe "copper pennies" and it's always a hit. These carrots stay good for up to a month in the fridge. The only modification in my recipe is it only calls for 1/2 cup sugar and a dash of worchester sauce. Read More
(41)

Most helpful critical review

Rating: 3 stars
11/13/2009
Tastes good but the recipe is huge for me. Most of it was wasted because it wasn't something we wanted a bunch of times. Lasts well in the 'fridge though. Read More
(6)
52 Ratings
  • 5 star values: 30
  • 4 star values: 11
  • 3 star values: 5
  • 2 star values: 3
  • 1 star values: 3
Rating: 5 stars
08/10/2006
I just made this recipe from directions given to me by my mother-in-law and was going to post it when I saw this. We call this recipe "copper pennies" and it's always a hit. These carrots stay good for up to a month in the fridge. The only modification in my recipe is it only calls for 1/2 cup sugar and a dash of worchester sauce. Read More
(41)
Rating: 5 stars
04/19/2006
Made this for Easter dinner. My daughter and I LOVED it. Unfortunately my guests didn't. It really is a matter of taste though. Some people just don't like vinegar-y or pickle-y tastes. The tomato soup I thought really gave it a nice subtle flavor. If you use Splenda instead of sugar it's a great diet recipe to snack on. Read More
(27)
Rating: 5 stars
11/03/2006
This is the first recipe where I was so impressed I had to rate it. I have enjoyed so many recipes from Allrecipe. This time around I was looking for a recipe using cooked carrots that my husband might enjoy. This was fantastic. Have you ever tried to can this? Read More
(13)
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Rating: 5 stars
06/27/2005
I love this recipe. I am grateful I found it again..I made this several years ago and everybody loved it. I lost the recipe and have a request to bring them to a potlock for the 4th of July....Thank you for having it!! Read More
(7)
Rating: 5 stars
01/08/2009
I have been making this for years during the holidays. I use canned carrots as a time saver. I always get compliments. Read More
(7)
Rating: 3 stars
11/13/2009
Tastes good but the recipe is huge for me. Most of it was wasted because it wasn't something we wanted a bunch of times. Lasts well in the 'fridge though. Read More
(6)
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Rating: 5 stars
06/26/2006
Served this to about 25 guys at a dinner got nothing but compliments. Will do it again. Read More
(5)
Rating: 5 stars
06/15/2011
Really good....made it for my daughter's baptism luncheon went over well. Easy and can be made several days in advance so great for parties. We served this cold. Read More
(4)
Rating: 3 stars
04/16/2015
I made this according to directions to marinade over-night. it was too sweet. after consulting the buzz I added 1 fresh squeezed lemon and @2 tbps of worochester sauce. I still hated it. out of 10 people 4 had seconds. Read More
(3)