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Sweet Potato, Kale and Chickpea Soup
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 large yellow onion, chopped
- 2 small to medium sweet potatoes, peeled and diced (or butternut squash)
- Salt, to taste
- 2 tablespoons red Thai curry paste (available in the Asian section at most grocery stores)
- 1 cup uncooked farro, rinsed (or 2 cups cooked whole grains, like wheat berries, spelt berries or kamut)
- 6 to 7 cups vegetable broth (or water flavored with vegetarian bouillon cubes)
- 2 cups cooked chickpeas (or one can of cooked chickpeas, rinsed and drained)
- 1/2 roasted red pepper, finely chopped (I used jarred)
- 1/2 small bunch of crinkly purple kale or green kale, finely chopped
- 1/2 teaspoon cayenne pepper (optional, if you like it extra spicy like me)
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