Heat oven to 400 degrees F. Line a baking sheet with parchment paper or silicon mat.
Place carrots onto the baking sheet and sprinkle with chili powder (if using). Roast in the oven for 20 minutes.
Add the peaches to the baking sheet with the carrots and bake for an additional 15 minutes or until the carrots can be pricked with a fork and peaches are roasted and juicy. Let cool slightly.
Transfer all of the ingredients into a blender and puree for 1-2 minutes on med-high speed, until creamy and smooth. If the puree is too thick you may need to add some additional liquid (breast milk, formula, water or stock) to get desired consistency, add 1/4 cup increments at a time.
Serve or freeze for another meal.