Vegetarian Lemon Orzo Soup

Begin by heating a generous amount of oil in a substantial soup vessel over an intermediate heat setting. Introduce the carrots, celery, and onion into the pot; cook until these vegetables have softened and their flavors have melded together, approximately 3 minutes.

Next, incorporate a substantial quantity of vegetable broth into the pot and bring the mixture to a rolling boil. Allow it to simmer for at least 20 minutes, or longer if desired, until the vegetables have reached a tender state.

Utilize a slotted spoon to transfer the vegetable pieces to a food processor. Process until the desired consistency is achieved, then return the mixture to the pot.

Add orzo to the pot and cook, stirring occasionally, until it reaches a tender yet firm texture, approximately 11 minutes.

Concurrently, whisk eggs and lemon juice in a bowl. Gradually add hot broth to the egg-lemon mixture, whisking continuously to prevent the eggs from curdling. Continue until the lemon-egg mixture has reached a hot state, then add it to the broth.

Decrease the heat and cook, without boiling, until the soup thickens slightly, approximately 3 minutes. Allow it to cool slightly before serving; it will thicken further. Season with salt and pepper according to your preference.