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Slice onions, carrots and bacon and sweat in butter until soft.
Add chicken stock, brown sugar and diced kumara. The kumara should be diced evenly for the best cooking result.
Bring to the boil and simmer until the kumara is just cooked and at its brightest colour.
Overcooking the kumara can result in a duller soup.
Blitz the soup in a blender or with a stick blender until smooth. Return to the heat and correct the sweetness and seasoning to your taste.
Garnish with cooked bacon and serve with crusty bread.