Roasted Balsamic Winter Vegetable Soup

• 2 Tablespoons Balsamic Vinegar
• 2 teaspoons Finely Chopped Fresh Thyme
• 1 teaspoon Finely Chopped Fresh Basil
• 1/4 cups Extra Virgin Olive Oil
• 1 whole Large Red Onion, Halved, Cut Into Wedges
• 1 whole Large Granny Smith Apple, Cubed
• 1 whole Large Sweet Potato, Peeled And Cubed
• 1/2 pounds Carrots, Peeled And Chopped In Rounds
• Coarse Salt And Ground Black Pepper
• 4 cups Unsalted Vegetable Stock
• 4 Tablespoons Plain Nonfat Yogurt
• 2 Tablespoons Granulated Sugar, Brown Sugar Or Honey
• 1 teaspoon Ground Cinnamon And/or Nutmeg
• Cayenne Pepper Or Crushed Red Pepper Flakes
• Honey, Shaved Fresh Parmesan, Chopped Walnuts Or Pecans, For Topping

1. Preheat oven to 400u0b0F.
2. Whisk vinegar, thyme and basil together in a small bowl. Slowly whisk in olive oil.
3. Place chopped onion, apple, sweet potato, squash and carrots on large baking sheet. Add dressing and season with salt and pepper; toss to coat. Roast until vegetables are tender and slightly brown around edges, about 35-40 minutes.
4. Place vegetables in a large stock pot and pour in 3-4 cups of vegetable stock, just enough to cover the vegetables. Heat to medium-high and bring to a boil. Reduce heat to medium-low and simmer 10-15 minutes, until vegetables are soft.
5. Puree soup using a (stick) blender, adding more broth if necessary. Add yogurt, sugar, cinnamon/nutmeg and cayenne/crushed red pepper flakes and continue to puree until incorporated. Season with a dash of salt and black pepper. Taste and adjust seasoning, if necessary.
6. Top soup with a drizzle of honey, shaved fresh Parmesan and chopped walnuts or pecans.

balsamic vinegar, thyme, fresh basil, ubc, red onion, apple, sweet potato, carrots, salt, nonfat yogurt, sugar, ground cinnamon, cayenne pepper, honey

Taken from tastykitchen.com/recipes/soups/roasted-balsamic-winter-vegetable-soup/ (may not work)