Pesto Avocado Spinach Grilled Cheese

1: Heat 2 slices of keto bread in ghee over medium-high heat.

2: Add a layer of pesto, baby spinach, and mashed avocado to one side of the bread.

3: Place dairy-free Gouda cheese on the other side of the bread.

4: Heat for 2-3 minutes until the cheese melts and put the two halves together.

5: In a pot, heat 1 tablespoon of olive oil over medium heat.

6: Add 1 medium chopped onion, 3 minced cloves of garlic, and 1 large chopped carrot. Sauté for about 3 minutes until soft.

7: Add 1 cup of broth, 28 ounces of jarred tomato sauce, 2 tablespoons of tomato paste, 1/2 teaspoon of hot sauce, 2 tablespoons of fresh chopped basil, and 1 teaspoon of dried oregano.

8: Bring to a boil, then reduce heat and cook for about 10 minutes.

9: Blend the soup slightly using a blender or immersion blender.

10: Add salt and pepper to taste.