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Vegan Sweet Potato, Kale And Chickpea Soup

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Nutrition per serving    (USDA % daily values)
CAL
247
FAT
27%
CHOL
42%
SOD
91%

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Ingredients for 6 servings

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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