Melt the butter in a large pot over medium heat. Add the chopped brown onion and sauté for 5-7 minutes until translucent. Stir in the minced garlic and cook for another minute.

Add the diced carrots and chopped scallions, sautéing for an additional 5 minutes until softened.

Sprinkle in the salt, black pepper, dried marjoram, ground turmeric, ground nutmeg, and bay leaf. Stir and let the flavors meld.

Pour in the chicken broth and add the diced waxy potatoes. Bring to a boil, then reduce heat and let simmer for 15-20 minutes.

Stir in the frozen green peas and cook for an additional 3-5 minutes.

Remove the bay leaf. In a separate bowl, whisk the sour cream until smooth, temper it with hot broth, then stir it into the soup.