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Melt the butter in a large frying pan and cook the onions and sugar together for 20-30 mins, stirring from time to time, until very soft and dark golden.
Meanwhile, boil or steam the carrots for 15-20 mins until very tender. Drain well and return to the pan. Add the caramelised onions and using a hand blender, whizz to make a smooth purée. Stir in the parsley and serve.
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