1. Fry the onion and celery in 1 tbsp olive oil for 5 minutes until soft, add the carrot and parsnip for 10 minutes until soft.
2. Add the garam masala and paprika and season, then add the vegetable stock, bring to the boil and simmer for 15 minutes.
3. Blend the soup until smooth.
4. Swirl in 1 tsp of double cream and a drizzle of chilli oil to serve.