Heat the oil in a large pan. Add onions and garlic and fry over a low heat for 10 minutes. Add the carrot, sweet potato, tomato paste, tomatoes, sundried tomatoes, and vegetable stock. Cook for 20-25 minutes.

Stir in the evaporated milk, basil and season with salt and pepper. Remove from the heat and use a stick blender to blend or purée the soup in a blender. Reheat the soup in a pan.

Serve with any or all of the garnishes: a drizzle of cream, chopped sundried tomatoes, basil leaves and chopped herbs.