In large pot.
put 2 Tbsp olive oil, and onions.
Cook over medium heat until translucent. about 4 minutes
Add garlic, flour, and 2 Tbsp olive oil, 3/4 tsp salt, 1/2 tsp pepper, cook stirring frequently over medium low heat until a light brown roux is formed. about 4 minutes.
Add turkey, carrots, potatoes, thyme and turkey stock.
Mix well and bring to gentle boil.
Reduce heat to simmer and cook for 45 minutes.
Taste and add more seasoning if necessary.
Thicken with 1 Tbsp flour mixed into1/2 cup of liquid from soup ad pour back into soup while stirring.