Roughly chop carrots, celery, onion, and garlic. Pulse in a food processor until finely minced (or chop very finely by hand).

Heat olive oil in a pot over medium-low heat. Add minced vegetables and dried thyme. Cook, stirring occasionally, until very soft—about 15 minutes.

Add chickpeas and vegetable stock. Increase heat and bring to a boil.

Stir in orzo. Reduce heat to a simmer and cook until orzo is al dente (per package directions, usually a few minutes).

Meanwhile, add almond butter to a small bowl. Ladle in a bit of hot broth and stir until smooth.

Remove pot from heat. Stir in almond butter mixture, lemon zest, salt, and lemon juice. Start with 1 tablespoon lemon juice, taste, and add more if desired.