Finely chop one red onion and mince a few cloves of garlic. Dice one carrot and thoroughly clean and slice the leek.

In a large pot, heat olive oil over medium heat. Add red onion, garlic, carrot, and leek, sautéing for about 6 minutes until softened.

Boil water in a kettle. Dissolve one vegetable broth cube in about 6 1/3 cups of hot water to create broth.

Add the orzo to the sautéed vegetables, then pour in the vegetable broth and sprinkle in dried thyme.

Bring to a gentle boil, then reduce to a simmer and cook for about 12 minutes.

Taste the soup, season with salt and pepper, and add lemon juice and dill.

Ladle into bowls, drizzle with olive oil, and garnish with dill.