I decided to try another of the many caraway recipes in the Lukas Klinik's Cookery Book (1978). This was completely delicious. I could have eaten the whole pot.
Place into a dry pan:
40 g barley flour (I ground some pearl barley in my Vita-Mix)
2 T caraway seed (ground fine in a clean coffee grinder)
Stir over medium heat, toasting, until it is brown and fragrant. At this point, you will know from the smell that it will be very good.
1 liter vegetable broth
20 g vegan margarine
Bring to a boil, cover, and cook 20 minutes.
Take off the heat and add:
1 dl nondairy milk (I used almond)
1 dl nondairy yogurt (I used FarmSoy plain)
Stir and serve.