See the video for this recipe here. This is a family recipe, made healthier. My mom used to make it every year for either Thanksgiving or Christmas. You can make it in advance and just warm it up before you need it!
Makes 12 servings
2 1/2 pounds carrots (I use 1.5 large bags of baby carrots)
1 can tomato soup (I used Campbells)
1 onion, diced
1 green pepper, cut into strips
2 Tbsp sugar
2 Tbsp canola or safflower oil
1/3 cup lemon juice (fresh or from concentrate)
Steam the carrots until they are just about soft. Meanwhile, in a medium pot, bring together the tomato soup, sugar, oil, lemon juice. Then add in onion, green pepper. Bring to stove and boil together over medium heat until the vegetables soften.
From here, you can place them in the fridge overnight to re-heat the next day (reheat at 350 degrees for 40 min in oven, could also re-heat on stove). Or place them in the oven for 20-30 minutes to bring the flavors together.
Nutrition (per 1/2 cup)
Cals: 85 Fat: 2.4g Carbs: 15g Fibre: 2.4g Sugars: 4.8g Protein: 1.2g Sodium: 102mg