To Store in the Fridge: Once the carrot ginger bisque has finished cooking, allow it time to cool down all the way. Once it’s cool, pour it into an airtight container or jar. The soup will last for 5 days in the fridge. To Freeze: Allow the soup to cool completely. Transfer to a freezer safe bag (or bags) by filling it ⅔ full. Then remove any excess air and lay it flat in the freezer. You can also store it in an airtight freezer safe container, but I prefer freezer bags for soup because they keep more room free in your freezer. This soup will last 4-6 months in the freezer. Thaw in the fridge before reheating on the stovetop or microwave. To Reheat: If you're reheating from the fridge, you can transfer this vegan curried carrot soup directly to a microwave safe bowl or to a pot on the stove and reheat. If you're reheating from the freezer, first thaw the soup in the fridge overnight. Then transfer to a saucepan and heat it up on low heat. Stir frequently and don’t warm it up too quickly. Once it reaches the temperature you want, it’s ready to serve.