November Kitchen Corner
NEWSLETTER
NEWSLETTER
ROASTED CARROT, SWEET POTATO AND GINGER SOUP
I N G R E D I E N T S
• 1 large sweet potato
• 2 cups carrots
• 1 tbsp vegetable oil
• 1 onion
• 1 garlic clove
• 2 tbsp grated ginger
• 1 liter vegetable broth
• pinch of cayenne
• salt & pepper to taste
I N S T R U C T I O N S
1. Preheat your oven to 400 degrees and line a pan with parchment paper.
2. Chop your sweet potatoes and carrots into medium sized cubes and place spread out of your pan. Bake for 20-25 minutes until tender.
3. Heat vegetable oil in a large pot on medium heat. Chop your onion and garlic, add to the pot, stirring constantly for 2-3 minutes. Add grated ginger, sweet potato, carrots and a pinch of cayenne and stir together.
4. Next add your vegetable broth and bring to a boil for 2 minutes. Reduce heat to low and let simmer for 30 minutes.
5. Transfer soup to a blender (or use a hand blender) and blend soup until smooth. Season with salt and pepper to taste.
Submitted By: Nikki O’Melia, Director of Dietetics
Hilltop Highlights and Events
October Events
PASTORAL /SPIRITUALCARE WEEK October 18-24, 2026 Theme: “Healing Through Presence and Grace” A special worship service will take place in October. Please refer to Recreation Programming Calendar for date. All welcome! Special Thanks to all our Pastoral Care Providers
Family Council Meeting
October is Continuing Care Month
National Infection Control Week October 19-23, 2026
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