In a large pot, heat 1 tablespoon of olive oil over medium heat. Add the diced carrots and chopped scallions to the pot. Sauté these for about 5 minutes, or until the carrots start to soften.
Stir in the minced garlic and cook for another minute, allowing the garlic to become fragrant. Be careful not to burn it!
Next, add the 8 cups of vegetable broth to the pot. Bring the mixture to a boil.
Once boiling, add the 1 cup of orzo pasta to the broth. Cook according to package instructions, usually about 8-10 minutes, or until the orzo is tender.
When the orzo is cooked, stir in the roughly chopped baby spinach. Let it wilt for 2-3 minutes. Season the soup with ½ teaspoon of sea salt and ½ teaspoon of pepper, adjusting to your taste.
Ladle the soup into bowls and enjoy it warm. You can garnish it with extra scallions or a sprinkle of cheese, but it’s delicious on its own!
