Cook orzo according to package instructions. Drain, rinse under cold water, and set aside.
In a large soup pot, heat the olive oil over low heat. Sauté the onions and garlic for 5 to 6 minutes until they vegetables become translucent. Add the carrots, celery, zucchini, salt, and pepper and sauté for a few minutes more. Pour in the vegetable stock and add the herbs de Provence, and bring to a boil. Once boiling, reduce to a simmer and cook on low heat for 30 minutes until carrots and celery are cooked through.
Once soup has finished cooking, remove from heat. Add the half and half/coconut milk to the broth along with the lemon juice. Taste, and adjust seasoning as needed, adding more salt or pepper if desired.
To serve, add a scoop of the orzo pasta to a bowl, and pour the hot soup over the orzo. Serve with crusty bread and a side salad.
*Do not add the orzo directly to the hot pot of soup. The heat from the broth will cause the pasta to overcook and become mushy. To store, wait for the pasta and the broth to cool before combining.