In a large saucepan, melt the butter over medium heat. Add the garlic, turmeric, and ginger. Cook, stirring frequently, for three minutes. Add the yellow tomatoes and cook until soft. Add the chicken stock and salt and pepper and cook for 10 minutes. Ladle the soup into warmed bowls and garnish with the red tomato strips. Posted to EAT-L Digest 10 Sep 96 From: Joe Ames
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|Serving Size: 1 Serving (2163g)|
|Recipe Makes: 1|
|Calories from Fat: 235 (37%)|
|Amt Per Serving||% DV|
|Total Fat 26.2g||35 %|
|Saturated Fat 10.8g||54 %|
|Monounsaturated Fat 9.1g|
|Polyunsanturated Fat 3.8g|
|Cholesterol 59.3mg||18 %|
|Sodium 1860.5mg||64 %|
|Potassium 4082.2mg||107 %|
|Total Carbohydrate 72.1g||21 %|
|Dietary Fiber 9.2g||37 %|
|Sugars, other 62.9g|
|Protein 36g||51 %|
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Calories per serving: 637
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