Begin by finely chopping the red onion and garlic, then dicing the carrot and leek. Heat olive oil in a large pot over medium heat. Add the chopped onions, garlic, carrots, and leeks, seasoning with salt and pepper. Sauté for about 6 minutes, stirring occasionally, until the vegetables are soft and fragrant.

While the vegetables are cooking, bring water to a boil in a separate pot. Once boiling, dissolve a vegetable broth cube in the water to create a rich broth. Once fully dissolved, remove from heat and set aside.

Add the orzo to the pot with the sautéed veggies. Stir well to coat the orzo. Pour the hot vegetable broth into the pot, adding a sprinkle of dried thyme. Bring the mixture to a gentle boil, then reduce the heat to a simmer. Cook for about 12 minutes, stirring occasionally, until the orzo is tender.

Once the orzo is cooked, taste and adjust seasoning if necessary. Stir in lemon juice and fresh dill sprigs.

Ladle the hot soup into bowls, drizzle extra virgin olive oil over each serving, and enjoy with crusty bread.