Directions

1. Heat oil in large saucepan over medium. Add onion and cook, stirring occasionally, until soft, about 6 minutes.
2. Stir in carrots, turmeric, and salt. Add the water, bring to a boil, then simmer until carrots are just tender, 30 minutes. Add beans and cook until just tender, about 2 minutes.
3. For each serving, place one third spinach and dill in a bowl; ladle 3 cups hot soup over greens, cover with a plate, and let steep 5 minutes. Squeeze with 1 lemon and serve.