Bring 4 1/2 half cups of water to a boil in a large pot. Add farro, 1 teaspoon sea salt and 6 cilantro stems, stirring to combine. Bring mixture back to a boil, reduce heat to low and simmer until farro is al dente (soft on the outside, some bite left on the inside, about 25 minutes). Drain farro and set aside.

Warm olive oil in a large, heavy-bottom pot over medium heat. Stir in sliced leeks and cook for 5 minutes. Add garlic and continue to cook until leeks are soft, but not caramelized (about 5 minutes more). Add curry powder, coriander, cumin, and chili flakes, stirring to combine. Cook until spices are fragrant (about 1 minute). Stir frequently to keep the spices from burning on the bottom of the pot.

Add tomato wedges and 6 cups of water, then bring mixture to a boil. Reduce heat to low and simmer until tomatoes are fall-apart tender (about 30 minutes). Blend tomatoes into the soup until smooth using an immersion blender or in batches with a regular blender. Add half of the farro and blend until the grains are broken down and the texture is somewhat chunky. Stir in the remaining farro and season to taste with sea salt.

Ladle soup into bowls and top with coconut milk. Finish with a sprinkling of toasted almonds and chopped cilantro. Serve with lemon wedges.