Melt butter in a soup pot over medium heat. Add onion and celery; cook until softened, about 5 minutes.

Stir in flour, and cook until it turns a light brown color, 3 to 5 minutes.

Slowly whisk in turkey stock until no lumps of flour remain.

Add 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 half-and-half; bring soup almost to a boil. Serve immediately.