Name: Vegan Sweet Potato, Kale and Chickpea Soup
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 6 servings
Ingredients: 2 tablespoons extra-virgin olive oil; 1 large yellow onion, chopped; 1 red bell pepper, chopped; 1 pound sweet potatoes (2 small to medium or 1 large), peeled and diced (about 3 cups); 1/4 teaspoon salt, more to taste; 2 tablespoons Thai red curry paste*; 1 cup uncooked farro, rinsed** (or 3 cups cooked whole grains, like wheat berries, spelt berries or kamut); 4 cups (32 ounces) vegetable broth; 2 cups water; 1 can (15 ounces) chickpeas, rinsed and drained, or 1 1/2 cups cooked chickpeas; 1/2 bunch of kale (4 ounces), chopped (about 3 cups); 1/4 teaspoon cayenne pepper, to taste (optional, if you like it extra spicy like me)