Vegetarian Avgolemono Soup

Heat oil in a large soup pot over medium heat. Add carrots celery and onion; cook until veggies soften and flavors have mingled about 3 minutes.

Add water and bring to a boil. Cook for at least 1 hour or longer for a more flavorful broth.

Use a slotted spoon to transfer vegetable chunks to a food processor. Blend until smooth and return to the pot.

Add orzo and cook stirring occasionally until tender yet firm to the bite about 11 minutes.

Meanwhile whip eggs in a bowl. Add lemon juice. Add a few tablespoons of hot broth to the lemon-egg mixture whisking constantly to avoid curdling the eggs. Continue until lemon-egg mixture is hot then add to the broth.

Reduce heat and cook without boiling until soup thickens a bit about 3 minutes. Allow soup to cool slightly before serving; it will become even thicker. Season with salt and pepper.