Soup
1 tablespoon olive oil
2 medium sweet potatoes, peeled and cut into 1/2-inch cubes (roughly 4 cups)
2 garlic cloves, minced
2 teaspoons minced ginger
3 to 4 cups low-sodium vegetable broth
Salt, to taste
Zest from one lime
⅓ cup cashew cream
Farro
½ cup cooked farro
1 to 2 tablespoons olive oil
Black pepper, for serving
Recommend using leftover farro (make it for dinner, save ½ cup for the next day).
Keywords: sweet potato soup