Begin by peeling and dicing the potatoes and carrots into small bite-sized pieces. Finely chop the scallions, mince the garlic, and roughly chop the dill.

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

Add the carrots and scallions to the pot, cooking for an additional 2 minutes. Season the mixture with salt, black pepper, marjoram, turmeric, nutmeg, and bay leaf.

Incorporate the diced potatoes and pour in the chicken broth. Bring to a vigorous boil, then reduce heat, cover, and simmer for 15 minutes.

Stir in the room-temperature sour cream until fully combined, then add the fresh dill and let cook uncovered for an additional 5 minutes.

Ladle the soup into warm bowls and garnish with remaining dill before serving.