Heat the oil in a saucepan and fry the
curry powder for 1 min until fragrant. Stir
in the veg, cover with three-quarters of
the stock and simmer for 5-10 mins.
Blend the soup until very smooth with
a hand blender or food processor, adding
more stock if the soup is too thick. Stir
in the cream and ham, then return to
the pan and gently reheat. Season and
serve with a drizzle of cream on top.