40 Mins

• 3 Tbsp Butter, divided
• 1 cup Chopped Onion
• ¼ tsp Ground Cinnamon
• ¼ tsp Ground Nutmeg
• 1-1.5 lbs Sweet Potatoes 
• 1 lb Carrots, chopped
• 3 ½ cups Water
• 3 cups Chicken Broth
• ¼ cup Half-and-Half
• Sea Salt and Freshly Cracked Black Pepper
• Sour Cream, for garnish
• Parsley, chopped, for garnish

Melt 1 tablespoon butter in large Dutch oven over medium heat. Add onion to pan; cook 4 minutes or until tender, stirring occasionally. Stir in cinnamon and nutmeg; cook 1 minute, stirring constantly. Add remaining 2 tablespoons butter to pot. Increase heat to medium-high; cook 1 minute or until butter begins to brown. Add sweet potatoes, 3 1/2 cups water, broth, and carrots; bring to boil. Cover, reduce heat, and simmer 35 minutes or until vegetables are tender. Purée soup until smooth with an immersion blender, or with a stand up blender, in batches. Stir in half-and-half, and season with sea salt and pepper, to taste. Serve and top with sour cream and parsley.