Peel carrots, and slice into 1/4 inch thick slices.
Place carrots into a small pot, add enough water to cover the carrots and add enough water to cover the carrots by an additional inch. Bring to a boil. After five minutes add onions and green bell peppers. Drain.
While the carrots are cooking prepare the sweet and sour sauce by heating together in a pot, the tomato soup, sugar, oil, vinegar, salt, pepper, Worcestershire sauce, mustard, and basil. Heat the sauce until it just begins to boil. Stir well.
Pour sauce over the drained vegetables. Cover, and cool before serving.
I generally use about 3 pounds of carrots for this recipe. In a pinch you could use a package of frozen carrots instead of fresh carrots.