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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.