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In a bowl, combine cheese and flour; set aside.
In a Dutch oven, combine ham, carrot, curry powder and paprika. Cook and stir over medium heat for 2 minutes. Stir in milk. Cook, uncovered, for 4 to 5 minutes, just until milk is hot but not boiling, stirring occasionally. Gradually whisk in mashed potatoes. Cook, stirring frequently, until hot and bubbly. Stir in the cheese and flour. Cook and stir for 2 minutes, just until cheese is melted.
Ladle soup into bowls. Top with shoestring potatoes, parsley and/or paprika, if desired.