Canyon Ranch Caramelized Pineapple Bisque

• 1 tablespoon Ancho chili powder
• 1 teaspoon extra virgin olive oil
• 1 cup diced yellow onions
• 2 cups fresh diced pineapple
• 2 1/2 cups water
• 2 1/2 cups vegetable stock
• 1 teaspoon fresh cilantro stems
• 1 tablespoon Mirin wine
• 1 teaspoon Worcestershire sauce
• 1 cup lite coconut milk
• 1 tablespoon evaporated cane juice
• 1/2 teaspoon sea salt
• 2 tablespoons low sodium Tamari sauce

1. 1. Toast chili powder in a toaster oven 3-5 minutes or until golden.
2. 2. In a large saucepot, over medium heat, saute onions in olive oil until translucent. Add pineapple and saute until slightly caramelized. Add toasted chili powder and stir to combine.
3. 3. 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.
4. 4. Stir in remaining ingredients and serve.
5. Makes 8 (3/4 cup) servings, each containing approximately:
6. 95 calories
7. 15 gm. carbohydrate
8. 2 gm. fat
9. 0 mg. cholesterol
10. 1 gm. protein
11. 254 mg. sodium
12. 2 gm. fiber

chili powder, extra virgin olive oil, yellow onions, pineapple, water, vegetable stock, cilantro stems, mirin wine, worcestershire sauce, lite coconut milk, cane juice, salt, tamari sauce

Taken from www.epicurious.com/recipes/member/views/canyon-ranch-caramelized-pineapple-bisque-50047290 (may not work)