Heat a large drizzle of avocado oil in a medium pot over medium heat. Add onions and a decent pinch of Kosher salt and cook, stirring occasionally for 4-5 minutes, until beginning to soften and lightly brown.
Add carrots, celery, garlic, and ginger and cook for 2 minutes, stirring occasionally.
Add a small drizzle of avocado oil, the curry powder, and red pepper flakes to the pot and cook, stirring constantly, for about 30 seconds, scraping the bottom of the pan so the spices don’t burn.
Add stock and bring to a simmer, then tightly cover, reduce heat to low, and cook for 40 minutes, until the vegetables are softened.
Transfer to a blender and puree until smooth. Season with Kosher salt, to taste (I added 1 teaspoon for 4 servings).
Serve in bowls with a large dollop of coconut cream, sprinkled with the flax crackers and your green herb of choice, for garnish.