Heat up a soup pot. When the pan is hot enough, add the 1.5 tbsp of cumin seeds and let them toast for about 30 seconds (be careful to not burn them).
Add the oil and let it warm up (about 15-30 seconds - don't let it burn), add the onions, carrots and celery sticks and saute them (until the onion become translucent, about 4-5 minutes)
Add the bell peppers and the garlic and saute for another 2 minutes. If it gets sticky to the pan, add about 2tbsp of water to deglaze the pan
Stir in the washed and drained 4 cans of kidney beans and the 1tbsp of smoked paprika and saute for 30 seconds (if it gets sticky, add some water again to deglaze it - this step is important because it activates a lot of the flavors in the beans.
Add the 4 cups of vegetable broth, mix well, put a lid on the pot and let it simmer for about 25 minutes.
Remove the soup from the stove and use the blender to blend all of it. If using an immersion blender, blend it in the pot (just have patience and blend all of it). If using a blender or a food processor wait for the soup to get a bit colder (so that you don't break the blender), place it in the blender/processor and then blend until smooth puree.
After blending, place the remaining beans (1 can, drained and washed) in the soup and mix well.
To serve, put everything in a bowl, add half of the avocado (sliced) in the middle of the bowl, add some yoghurt next to it, squeeze 1/4 of the lime on top and sprinkle some cilantro on top.