Canyon Ranch Blog

Caramelized Pineapple Bisque

Nutrition Information (per serving)

1 g
254 mg
15 g
2 g
2 g
0 mg
8 (¾ cup ea.)

1 Tbsp Ancho chili powder
1 tsp extra-virgin olive oil
1 cup diced yellow onions
2 cups fresh diced pineapple
2½ cups water
2½ cups Vegetable Stock
1 tsp fresh cilantro stems
1 Tbsp Mirin wine
1 tsp Worcestershire sauce
1 cup lite coconut milk
1 Tbsp cane sugar
½ tsp sea salt
2 Tbsp low-sodium Tamari sauce

  1. Toast chili powder in a toaster oven 3 to 5 minutes, or until golden.
  2. In a large saucepot over medium heat, sauté onions in olive oil until translucent. Add pineapple and sauté until slightly caramelized. (Note: For a lighter colored soup, do not caramelize the pineapple, just sauté until cooked through but not dark in color.)
  3. Add toasted chili powder and stir to combine.
  4. Add water, vegetable stock and cilantro stems to the pot and bring to a simmer. Simmer for 30 minutes until liquids and solids are even. Remove from stove, cool slightly and puree mixture.
  5. Stir in remaining ingredients and serve.
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