Begin by washing and chopping all your ingredients. Dice the waxy potatoes, green bell pepper, and carrot into bite-sized pieces. Mince the garlic and onion finely, and set aside freshly chopped parsley for garnish.

In a large pot, heat 2 tablespoons of olive oil over medium-high heat. Add sliced Spanish chorizo, sauté for about 3 minutes until browned and fragrant.

Add the chopped green bell pepper to the pot, cooking for 2 minutes until it softens. Stir in the diced onion and minced garlic, and sauté for another 2 minutes.

Toss in the diced carrots, along with salt, black pepper, ground cumin, dried oregano, sweet paprika, and cayenne pepper. Stir well and let it cook for an additional 2 minutes.

Stir in 2 tablespoons of tomato paste and 1 tablespoon of flour until fully combined, mixing everything thoroughly.

Pour in 4 cups of chicken broth and add the diced potatoes. Stir well and bring to a boil, then reduce heat to medium-low, cover, and simmer for about 15 minutes.

Stir in ½ cup of heavy cream and chopped parsley. Cook for an additional 3 minutes on low heat.