Preheat oven to 400°F.
Bring a large pot filled with water to boil, add pinch of salt and pepper.
Add the farro, and cook for 20 minutes until al dente.
Drain the farro and set aside to cool.
Next, combine the Greek yogurt with curry powder and honey, and refrigerate to chill.
Peel the carrots (but leave whole), then toss with Toss Carrots with 1/4 cup of the olive oil, garlic, cumin and additional salt and pepper.
Place carrots on a rimmed baking sheet, then roast in the oven until charred and tender, approximately 20-25 minutes.
In a saute pan, heat the remaining olive oil and add the shallots and parsley and cook until golden brown, about 5 minutes.
In a large bowl, combine the farro, currants, salt and pepper along with the cooked shallots.
To serve, plate the farro salad and top with roasted carrots. Drizzle with the yogurt mixture and top with remaining currants and sprinkle with sumac.