Finely chop one red onion and two garlic cloves. Dice one carrot and thoroughly clean and slice the leek, using both the white and light green parts.

In a large pot, heat 2 tablespoons of olive oil over medium heat. Add the chopped onions, garlic, diced carrot, and leeks. Sprinkle with salt and pepper, and sauté for about 6 minutes.

Boil water in a separate kettle. Dissolve one vegetable broth cube in approximately 6 1/3 cups of boiling water.

Pour the hot broth into the pot with the vegetables. Add 1 cup of orzo pasta and 1 teaspoon of dried thyme. Stir well and let it simmer.

Increase the heat slightly until the soup reaches a gentle boil, then reduce the heat to low and cover the pot. Let it simmer for 12 minutes.

Taste the soup and adjust seasonings if necessary. Stir in the juice of one fresh lemon and a handful of fresh dill sprigs.

Ladle the soup into bowls and garnish with an extra drizzle of olive oil and more fresh dill if desired.