Heat olive oil in large, non-reactive sauce pan.
Add onion and garlic. Cook until onion is completely soft and translucent, about 10 minutes.
Increase heat to medium-high; add tomato paste.
Continue cooking, stirring often, until paste has begun to caramelize in spots, 5-6 minutes.
Add tomatoes with juices, shredded carrot, chili flakes, oregano, basil and vegetable stock to pot.
Increase heat to high; bring to a simmer. Reduce heat to medium. Simmer until flavors meld and soup has reduced by half, 45-55 minutes.
Remove soup from heat. Discard basil sprigs.
Using an immersion blender, puree soup.
Stir in cashew cream. Simmer soup until flavors meld, 10-15 minutes longer.
Season to taste with salt, pepper. Add more cashew cream, if desired.
Drizzle with desired amount of OLA Olive.