Cook bacon until it starts to get crispy. Add carrot and onion, sauté ten minutes. Add garlic, sauté another five minutes stirring constantly.
Add 1/2 cup chicken stock, scrape bottom of pan to loosen pan bits. Add mole paste, stir until paste is completely dissolved.
Turn off heat, add chopped cilantro, stir well, let soup rest ten minutes before serving. Serve with crumbled queso fresco and freshly chopped cilantro if you have some left.