In a big soup pot, add the olive oil and onions and saute for 5 mins with a pinch of salt

Add the carrots and garlic powder. Saute for another 5 mins

Add the potatoes (or cauliflower if making healthy version), half of the diced pickles, and enough water to cover the vegetables. Turn on high heat and when the water boils, add the chicken bouillon powder. Turn heat to medium.

Let everything simmer on high for 15 mins, or until the carrots can be pierced easily with a fork.

Remove from heat and add about 6 cups of cold water. Use an immersion blender or pour into a blender and pulsify as much to your liking. Return the pureed soup back into the pot, add remaining pickles, pickle juice, and dill. Heat until it boils and remove from heat.

In a separate bowl, add yogurt and 1/2 cup of warm water and whisk. Add this mixture to the soup and stir.

Add salt to your liking keeping in mind that it becomes more flavourful the next day.

Drizzle a bit of olive oil on top before serving