Add the stock and the cream and bring to the boil. Season, to taste, with salt and freshly ground black pepper. Reduce the heat and simmer for 5 - 7 minutes, until the sauce is slightly reduced. Stir in the yogurt and the lemon juice. Add the peas, the roasted vegetables and the cooked turkey, fold in and simmer to heat through. Sprinkle with almonds and cilantro and serve immediately.