Roasted Vegetable Soup

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1 1/2 pounds medium beets

1 head of garlic, top sliced off to expose the cloves

1 tablespoon water

1 pound carrots, cut into 1-inch pieces

1 pound turnips, cut into 1-inch wedges

2 medium onions, quartered

1/4 cup plus 1 tablespoon extra-virgin olive oil

Coarse salt

Freshly ground pepper

16 thin baguette slices

7 cups chicken stock or canned low-sodium broth

1 cup finely chopped mint

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