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 and 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, and serve it to loved ones.