Warm the oil in a large pot over medium heat. Add the chopped onion, carrots, and a big pinch of salt and cook until slightly softened, about 3 minutes. Add the turkey, garlic, and another big pinch of salt and cook until the turkey is cooked through, using a spatula to chop it into tiny bits.
Add the stock, potato, farro, lentils, tomatoes, the RIND (hard part!) from the block of parm, and 1 to 2 tablespoons harissa depending on if you like things spicy. You can always add more later.
Bring to a boil, then reduce to a simmer and cook for 20 minutes, or until the farro is tender.
Take out the parm rinds and discard. Stir in the kale, zest and juice of 1 lemon, and cream cheese. Stir until the kale is wilted and the cream cheese has melted into the soup.