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Gather all ingredients.
Melt butter in a soup pot over medium heat. Add onion and celery; cook and stir until translucent, about 5 minutes.
Stir in flour, and cook until it turns a pale, yellowish-brown color, 3 to 5 minutes.
Gradually whisk in turkey stock until no lumps of flour remain.
Stir in carrot and bring mixture to a simmer. Cook, whisking constantly, until stock is thick and smooth and carrots are tender, about 2 minutes.
Stir in turkey, wild rice, almonds, salt, and pepper; simmer until heated through, about 5 minutes.
Stir in lemon juice and half-and-half; bring soup almost to a boil. Serve immediately.