Vegetarian Avgolemono Soup

Step 1
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.

Step 2
Add vegetable broth and bring to a boil. Cook for at least 20 minutes, until vegetables are tender, or longer for a more flavorful broth.

Step 3
Use a slotted spoon to transfer vegetable chunks to a food processor. Blend until smooth and return to the pot.

Step 4
Add orzo and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes.

Step 5
Meanwhile, whisk eggs and lemon juice in a bowl. 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.

Step 6
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 to taste.