Fry the onions, carrots, turnips, apples and ham in the butter until lightly brown. Mix in the flour, curry powder and paste, tomato purée and chutney. Gradually stir in the stock, add the bouquet of herbs, mace and clove. Bring the soup to the boil, skim and cook over a low heat for 30 to 40 minutes.
Remove the herbs, mace and clove and rub the soup through a sieve or blend in a liquid