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Heat carrot juice and chicken broth in a medium saucepan over medium-low heat; cover to keep warm.
Meanwhile, heat butter and oil in a large skillet over medium heat until melted. Add orzo; cook and stir 3 to 5 minutes or until orzo is golden brown. Stir in carrots. Add about 1 cup of the hot broth mixture to the orzo. Stir until absorbed. Continue adding broth mixture, 1 cup at a time, stirring until just absorbed. Cook until orzo is tender. Remove from heat. Slowly stir in up to 1/2 cup water until creamy. Stir in salt, lemon zest and lemon juice. Top with feta, mint and pepper. Serve immediately.