Heat a decent-sized stock pot over medium-low heat. Add the olive oil followed by the cubed sweet potatoes. Cook for a couple minutes, just to start the cooking process. Stir in the minced garlic and ginger, cooking a minute or two more. Finally, measure in three cups vegetable broth and a sizable pinch of salt. Bring to a boil, reduce to a simmer, cover, and cook until the sweet potatoes are tender; 15 to 20 minutes.

While the soup is cooking, heat a skillet over medium-low heat. Add the olive oil, enough to coat the bottom of the pan. Add the farro to the hot oil and cook until the color of the farro deepens and the grain begins to crisp. Using a slotted spoon, scoop the farro from the pan and transfer to a bowl, set aside.

Once the sweet potatoes are tender, puree using an immersion blender or regular blender. If the soup seems too thick, add a splash more vegetable broth. Return the soup to heat after blending and heat until hot. Once hot, remove from the heat and stir in the lime and cashew cream.

Taste, adjust the salt level, then top with the crispy farro and a few sprinkles of black pepper.