Begin by dicing 2 medium waxy potatoes and 2 carrots into small, even pieces. Finely chop 1 brown onion and mince 2 garlic cloves, ensuring they’re ready to release their flavors. Gather and chop about ½ cup of scallions as well.

In a large pot, melt 2 tablespoons of unsalted butter over medium-low heat until it shimmers. Add the minced garlic and chopped onion, stirring them together for about 1 minute until fragrant and slightly translucent.

Introduce the diced carrots and scallions to the pot, sautéing for another 2 minutes until they begin to soften. Season with salt, pepper, ½ teaspoon of marjoram, a sprinkle of turmeric, and a dash of nutmeg, then toss in a bay leaf.

Stir in the diced potatoes and 1 cup of frozen green peas. Pour in 4 cups of chicken broth, bringing the mixture to a boil over high heat. Once boiling, cover the pot, reduce the heat to low, and let it simmer for 15 minutes.

After 15 minutes, carefully uncover the pot and reduce the heat to low. Stir in 1 cup of room-temperature full-fat sour cream along with 3 tablespoons of freshly chopped dill.

Before serving, taste and adjust the seasoning with additional salt or pepper as needed. Ladle the soup into bowls, garnishing with extra dill if desired.