In a large soup pot, over medium-high heat, add the olive oil, onions, mushrooms, salt, and pepper, and sauté until the onions and mushrooms have softened.
Next, add the lemongrass, garlic, ginger, carrots, smoked paprika, and cook for an additional 30 seconds.
When ready, add the farro, cilantro, parsley, basil, and 8 cups of water or any low-sodium broth of choice.
Cover the pot with a lid, reduce the heat to medium-low, and cook until the carrots have softened and the farro has doubled in size, about 30 minutes.
Finally, I like to add a squeeze of lemon juice, and more fresh chopped parsley, cilantro, and basil right at the end. This adds a nice fresh finish.
Enjoy while it's hot.
Notes
Do you like spicy soup? Serve a bowl with dried red chili flakes, or thin-sliced circles of jalapeno peppers. Do you not like cilantro? Add fresh mint instead.One of the best ingredients in this farro soup is the lemongrass, so don't skip it!Note: the farro will enlarge over time so enjoy right away.