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Heat the oil in a large saucepan and sauté the onion, bacon, ginger, garlic, cumin and curry powder over a medium low heat for about 3-4 minutes until the onion is soft and bacon nearly cooked but not to coloured.
Add the sweet potato and stock and simmer for about 10-15 minutes until the kumara is soft.
Remove from the heat and allow to cool for 2-3 minutes then blend with a stick blender or in the food processor until smooth.
Whisk in the yogurt and season to taste.
Serve in shallow bowls with an extra swirl of yogurt and garnish with chopped chives and cracked pepper.
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