Copper Penny Carrots

Name: Copper Penny Carrots
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 10 large carrots; 1 medium red onion; 1/2 c. oil; 1 c. tomato soup; 3/4 c. sugar; 1 Tbsp. soy sauce or Worcestershire sauce; 4 Tbsp. vinegar; 1 tsp. dry mustard; 1/2 tsp. paprika; 1 tsp. salt; 1/4 tsp. pepper

Eats Now Editorial Team · 569 kcal · Soups & Stews

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Copper Penny Carrots – a delicious recipe with carrots, red onion, oil, tomato soup, sugar, soy sauce. Easy to follow and perfect for any occasion.

Serves 4 Soups & Stews

Servings: persons

10 large carrots
1 medium red onion
1/2 c. oil
1 c. tomato soup
3/4 c. sugar
1 Tbsp. soy sauce or Worcestershire sauce
4 Tbsp. vinegar
1 tsp. dry mustard
1/2 tsp. paprika
1 tsp. salt
1/4 tsp. pepper

1
Cook carrots; drain.
2
Cut onion into rings.
3
Combine remaining ingredients and bring to a boil.
4
Pour over carrots and onion. Refrigerate overnight.
5
Serve hot or cold.
6
Keeps well.

569

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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Frequently Asked Questions

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 10 large carrots, 1 medium red onion, 1/2 c. oil, 1 c. tomato soup, and more.

Yes, Copper Penny Carrots falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Quick Info

Servings
4 servings
Calories
569 kcal
Category
Soups & Stews

Eats Now Editorial Team

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

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