OFFICE HOURS

Mon - Fri
-
Sat - Sun
Closed

The facility doors are locked between 7:30 pm and 9 am. To visit after 7:30pm, please call the Floor 1 supervisor at (902) 521-9496 for entry or ring the doorbell. We do request that visitors are respectful of residents who prefer an early bedtime. 


VISITING HOURS


9:30 am – 7:30 pm


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November Kitchen Corner

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
Recipe

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