In a large saucepan, heat the oil and add onions. Cook for 4~5 minutes or until the onions turn translucent.
Next add carrots, turmeric, salt and water. Bring the mixture to a boil. Lower the heat and simmer for 15~18 minutes or until carrots get are just tender. Add the green beans and cook until they are just tender, about 4~5 minutes.
To serve Soup: Place 1cup of baby spinach and 1tbsp chopped dill in the bottom of the soup serving bowl. Ladle 3cups of hot soup over the greens, cover with a plate and let steep for 5 minutes. Squeeze some lemon juice and serve right away.