In a medium saucepan over medium heat melt butter with olive oil.
Add onion and cook 2 -3 minutes until begins to turn translucent.
Add carrot and cumin; cook another 2 -3 minutes stirring.
Mix in orzo and cook another 2 -3 minutes.
Add carrot juice and broth, bring to a boil. Immediately turn heat until liquid just simmers and cover. Cook 8 -10 minutes. Orzo should be al dente, cooked but firm. Immediately remove from heat.