Start by peeling and dicing the potatoes and carrots into small, uniform pieces. Chop the scallions and mince the garlic alongside the onion. Arrange all ingredients neatly.

In a large pot, melt the butter over medium-low heat. Add the minced garlic and chopped onion, sautéing for about 1 minute, until fragrant and translucent.

Stir in the diced carrots and chopped scallions, cooking for an additional 2 minutes to release their natural sweetness.

Sprinkle in salt, black pepper, marjoram, turmeric, nutmeg, and the bay leaf. Stir thoroughly to combine the spices.

Pour in the chicken broth, then add the diced potatoes and optional green peas. Bring to a gentle boil, then reduce heat and let simmer for 15 minutes.

Remove from heat and slowly stir in the sour cream until fully blended. Add freshly chopped dill and let the soup cook uncovered for an additional 5 minutes.

Taste and adjust seasonings as needed. Ladle warm soup into bowls and garnish with extra fresh dill.