Melt the butter in a medium saucepan over medium heat.
Add the onion, paprika, peeled and grated carrot, cumin and cook for about 3 to 5 minutes.
Add the peeled and chopped potatoes, chicken prey, tomato paste, and broth increase heat and simmer.
When it boils, lower the temperature and simmer until the potatoes are tender, 12 to 15 minutes.
Add the coconut milk, and the cob cut into pieces or shelled, and continue cooking for another 8 to 10 minutes.
Add milk cream, peas and cook for five more minutes. Pepper to taste.
If the soup is too thick, you can add chicken broth or water.
Add chopped cilantro, serve and enjoy.