Add the vegan butter to a soup pot or dutch oven and heat until melted.

Once melted, add in the onion and sauté for 3-5 minutes until translucent.

Then, add in the chopped carrot, minced garlic, dried parsley, salt, and pepper. Sauté everything together an additional 5 minutes.

Next, add in the orzo and "toast" it by mixing it with the veggies for about 1 minute.

Once the orzo is toasted, add in the veggie broth, chickpeas, lemon juice, and fresh dill. Bring the pot of soup to a boil and cook an additional 7-10 minutes until the orzo has cooked through and is al dente.

Remove the pot of soup from the heat and serve immediately. If desired, season with additional salt & pepper to taste and garnish with additional fresh Dill. Enjoy!