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
February Events
February is African Heritage Month
Food Services is planning the following special meals
VOLUNTEER OPPORTUNITIES at HVH
Through a combination of staff, volunteer and community efforts, our programs are designed to offer residents a broad range of group and individual opportunities to enhance their physical, emotional, social, spiritual and intellectual quality of life. We are thankful to our dedicated volunteers who support our programming throughout the year. Check out our video “Celebrating Therapeutic Recreation Month”—February 2026 highlighting programming over the past year on our website at www.hvh.ca and our Facebook Site !
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