Vegan 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)