Recently I got a box of veggies and fruits to sample from Suburban Organics, a local company that delivers produce from organic farms to the doorstep of their customers. I was sent a box to review and the company left a good first impression — check it out at http://suburbanorganics.com/.

The idea of this service is pretty awesome since there is nothing lazier than waiting at your house for your groceries to be brought to your front door.

We’ll go with the bad side first since it is actually the lesser part of my opinion of the company.

The only thing I didn’t like is the lack of control over what comes in that box. You can order just veggies, just fruit or a fruit and veggie mix, but you get an assortment from what they have on hand that is fresh and seasonal. I have no idea what to do with beets.

That said, the quality of the produce is fantastic. All organic, some local, and a pretty broad variety of fruits and veggies. They offer a variety of sizes for the boxes as well. The box I received was a small, but was more produce than a single person can really use, so the “Little” box would probably be the one for me, but a variety of sizes and delivery schedules are offered.

So I chose to make a carrot soup with some of the goodies in the box.

Start by sauteing the onion in a large pot with the olive oil. Add the garlic after a couple of minutes and allow to saute until the onions are soft.

Add the rest of the ingredients except for the beans.

Allow to cook over medium-low until the carrots get soft.

Put it all in a blender or food processor and puree. Make sure to not overfill so you don’t have hot soup spraying out the sides. Yes, I learned that lesson the hard and painful way once upon a time.

Put the pureed soup back in the pot and add the drained and rinsed beans and allow to heat for a few more minutes so the beans can cook.

It tastes great with some fresh avocado chunks on top.

Ingredients
6-8 carrots, chopped roughly

1 red onion, diced
3 cups vegetable broth

1 can navy or great northern beans

2 cloves minced garlic
3 tbsps. olive oil

1 fresh avocado for garnish