Prepare the ingredients by peeling and dicing the waxy potatoes and carrots into small chunks. Finely chop the scallions and onion, then mince the garlic and fresh dill.

In a large pot, melt 2 tablespoons of unsalted butter over medium-low heat. Add the minced garlic and chopped onion, stirring frequently until translucent.

Add the diced carrots and scallions, sauté for an additional 2 minutes until the veggies soften slightly.

Sprinkle in salt, black pepper, dried marjoram, ground turmeric, ground nutmeg, and add the bay leaf. Stir everything together for about 30 seconds.

Add the diced potatoes and frozen peas, then pour in 4 cups of chicken broth. Increase heat until boiling, then reduce heat and simmer for 15 minutes.

Remove from heat; temper the room temperature sour cream by mixing with hot soup. Stir into the pot and fold in 3 tablespoons of fresh chopped dill.

Taste and adjust seasoning. Remove the bay leaf before serving. Ladle into bowls, garnish with additional dill if desired.