Prep Vegetables: Begin by peeling and dicing the waxy potatoes and vibrant carrots. Finely chop the brown onion and mince the garlic. Chop the scallions and fresh dill.

Cook Aromatics: In a large pot, melt unsalted butter over medium-low heat. Add the minced garlic and chopped onion, cooking until fragrant, about 1 minute.

Add Vegetables: Stir in the diced carrots and scallions, allowing them to cook for an additional 2 minutes.

Season: Add salt, black pepper, dried marjoram, ground turmeric, ground nutmeg, and bay leaf.

Combine Main Ingredients: Add the diced potatoes and frozen green peas, then pour in the chicken broth. Bring to a boil, cover, and reduce to a simmer for 15 minutes.

Incorporate Cream: Remove from heat, stir in sour cream until fully mixed, then add chopped dill. Cook uncovered for another 5 minutes.

Serve: Taste and adjust seasoning as needed. Serve hot, garnished with remaining dill.