Peel the veggies and set them in a pot together with the olive oil, salt, pepper, sugar, diced tomatoes and 1,5 liter of cool water.
Cook the soup for 60 minutes, then take the carrots, turnip and celery out. You won’t need them anymore. Add the sour or coconut cream and basil leaves, blend the soup. Then season it once again, if necessary.
Serve the soup with 2-3 spoons of white rice, freshly chopped parsley and olive oil on top.