Finely chop the red onion and garlic, then dice the carrot and leek, including the green parts.

Heat 1 tablespoon of olive oil in a large pot over medium heat. Add the prepared vegetables along with a pinch of salt and pepper. Sauté for 6 minutes until softened.

Dissolve a vegetable broth cube in boiling water to prepare about 6 1/3 cups of broth.

Pour the prepared vegetable broth into the pot. Add the orzo pasta and sprinkle in the dried thyme. Stir until well combined.

Reduce heat to low and let the soup simmer for 12 minutes.

Adjust seasoning, add lemon juice, and stir in fresh dill.

Ladle the soup into bowls, drizzle with extra virgin olive oil, and garnish with dill sprigs. Serve hot.