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Warm a soup pot over medium heat and add a generous pour of oil once the pot is hot.
Add the onion, carrot, celery, and a pinch of salt. Sauté over medium-low heat for about 15 minutes, or until the onion is translucent and the other vegetables are soft.
Add the garlic, black pepper, red pepper flakes to taste, coriander, and caraway seeds. Cook for about another 30 seconds, until the garlic is fragrant.
Add the potatoes and another generous pinch of salt. Add the beans, broth, and bay leaves. Mix, cover, and bring to a simmer.
Simmer, covered, for 20 minutes, or until the potatoes are just tender.
Remove bay leaves. Transfer about half the soup to an upright blender, along with the miso, and blend until just smooth.
You can also do this with an immersion blender, leaving some of the soup chunky.
Return the blended soup to the pot. Mix and taste for salt/pepper, adjust if needed.
Turn off the heat and mix in the lemon zest, juice, and dill.
Serve the soup warm, garnished with crème fraîche, feta, lemon wedges, more dill, and red pepper flakes.
Note: The flavor and acidity of fresh lemon juice dissipate quite quickly, so I recommend serving any leftovers with more squeezes of lemon juice in each bowl.