Finely chop the red onion and garlic cloves. Dice the carrot and leek, including the green parts of the leek. Add all the chopped vegetables to a large pot with a tablespoon of olive oil, then season with salt and pepper. Sweat the vegetables over medium heat, stirring occasionally, for about 6 minutes until they begin to soften and become fragrant.

While the vegetables are sweating, boil water and dissolve a vegetable broth cube in it to make 6 1/3 cups of hot vegetable broth. Whisk the mixture until the cube is fully dissolved, then set aside until needed.

Add the orzo pasta to the pot with the softened vegetables. Pour in the prepared hot vegetable broth, then sprinkle in the dried thyme. Bring the mixture to a gentle boil, then reduce to a simmer and let it bubble away for about 12 minutes, stirring occasionally so the orzo doesn't stick. I like to give it an extra stir in the middle to ensure even cooking.

Taste the soup and adjust the seasoning by adding more salt and pepper as needed. Squeeze in the juice from half a lemon and stir in 3 to 4 fresh dill sprigs, chopped or whole based on your preference. Taste test again and adjust if necessary. For a brighter flavor, I like to add an extra splash of lemon just before serving.

Ladle the soup into bowls. Drizzle a little extra virgin olive oil over each serving and top with an additional sprig of fresh dill for garnish. Serve hot and enjoy!