Start by chopping all your vegetables and slicing the chorizo. If your chorizo has a casing, remove it before slicing. Having everything prepped makes the cooking process smoother.

In a large soup pot, heat olive oil over medium-high heat. Add the chorizo and cook for about 3 minutes until it starts to brown and release its flavorful oils. Then add the green bell pepper and cook for 2 minutes.

Add the onion and garlic, sauté for 2 more minutes, then stir in the carrot, salt, black pepper, cumin, oregano, paprika, and cayenne. Let everything cook together for another 2 minutes to intensify the flavors.

Stir in the tomato paste and cook until it blends well with the other ingredients. Then add the flour and stir until everything is well-coated. This helps thicken the soup slightly as it simmers.

Add the diced potatoes and pour in the chicken broth. Bring the soup to a boil, then reduce the heat to medium-low. Cover and simmer for 15 minutes, or until the potatoes are tender and the flavors have melded.

Stir in the heavy cream and chopped parsley. Let it cook for another 3 minutes to warm through and finish the soup. Taste and adjust the salt or spice level to your liking.

Serve hot, preferably with thick slices of crusty bread or a rustic baguette for dipping. Garnish with extra parsley if desired.