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Sweet Potato, Kale & Chickpea Soup

Ingredients

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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
12 roasted red pepper, finely chopped I used jarred
12 small bunch of crinkly purple kale or green kale, finely chopped
12 teaspoon cayenne pepper optional, if you like it extra spicy like me

Directions

Visit cookieandkate.com to view the directions for this recipe.

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