Melt 1 tablespoon butter in a 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.
Move onion mixture to side of pan; add remaining 2 tbsp butter to open space in pan.
Increase heat to medium-high; cook 1 minute or until butter begins to brown.
Add sweet potatoes, 3 1/2 cups water, broth, and carrot; bring to a boil.
Cover, reduce heat, and simmer 35 minutes or until vegetables are tender.
Place half of soup mixture in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth.
Pour into a large bowl. Repeat blending steps with remaining soup mixture.
Stir in half-and-half, salt, and pepper.
Ladle about 1 cup soup into each of 8 bowls; top each serving with about 2 teaspoons sour cream and 3/4 teaspoon parsley.