Black bean soup with avocado and lime from East by West by Jasmine Hemsley

Ingredients

• ¼ tsp cumin seeds
• 1 tbsp ghee
• 370 ml (1½ cups) water
• 210 g (1 cup) black turtle beans, soaked overnight, rinsed and drained
• ¾ tsp sea salt
• ½ tsp asafoetida
• 1 garlic clove, finely chopped
• 1 small onion, finely chopped
• 1 avocado, de-stoned and chopped (for Vata and Pitta)
• ½ red chilli, chopped (for Kapha)
• 4 radishes, roughly chopped (optional)
• juice of ½ lime
• 1 small handful of coriander, roughly chopped
• extra-virgin olive oil, to serve