Finely chop one red onion and three cloves of garlic. Dice one carrot and the white and light green parts of two leeks, ensuring to clean them thoroughly.

In a large pot, heat two tablespoons of olive oil over medium heat. Add the chopped onions, garlic, carrots, and leeks, seasoning with salt and pepper. Sauté for about 6 minutes until soft.

Bring a kettle to boil, then dissolve a vegetable broth cube in approximately 6 1/3 cups of hot water. Set aside.

Add one cup of orzo pasta into the pot, pour in the vegetable broth, and stir in one teaspoon of dried thyme. Bring to a gentle boil, reduce to a simmer, and cook for about 12 minutes.

Once orzo is cooked, taste and adjust seasoning. Add in the juice of one lemon and a handful of chopped dill just before serving.

Ladle the soup into bowls, drizzle with olive oil, and garnish with additional dill. Serve warm.