In a large Dutch oven heat olive oil and chilli flakes. Sauté onion, garlic, carrot and celery for several minutes. Once they start to soften season with salt and cracked pepper.
Pour crushed tomatoes into pot with a 1/2 can water. Stir and season again. Bring to boil and then reduce to simmer for 15 minutes
Add in coconut milk and continue to simmer for 5 minutes more. Remove from heat. Transfer to a high speed blender in batches (OR if you have an immersion blender use that for easier clean-up). Once puréed place back in pot.
Boil water for orzo. Once boiling salt the water and add orzo. Cook till al dente, drain and add to the soup. Taste for seasoning and serve.
To make the cream, add all ingredients into a high speed blender and whirl till you have a smooth creamy consistency scraping down sides as needed. Put dollops into the soup and use the tip of a sharp knife to create fun designs. No wrong way to do it!!!
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