Heat avocado oil in a large pot over medium heat. Add onion, celery, and garlic. Sauté for 5 minutes until softened.
Add the beets, sweet potato, carrots, and parsnip. Stir well to coat with the aromatics.
Add the cranberries, oregano, thyme, and water or broth. Bring to a boil.
Reduce heat, cover, and simmer for 35–40 minutes, until vegetables are tender.
Remove from heat. Add apple cider vinegar and adjust seasoning with sea salt.
Blend the mixture with an immersion blender or in batches in a high-speed blender until smooth.
Once transferred to jars, drizzle a thin layer of extra virgin olive oil on top of the sauce to create a natural seal and help prevent spoilage.
Serve warm or store in the refrigerator for later use.
